Struggling to peel hard-boiled eggs is a common kitchen frustration. Fortunately, renowned French chef Jacques Pépin offers a simple yet effective solution that makes peeling eggs much easier.

Pépin’s trick starts before the egg even touches the boiling water. He recommends poking a small hole in the wider end of the egg. This tiny step allows air to escape during cooking, which helps prevent the egg white from sticking to the shell.

You don’t need any special tools—just a basic pin or thumbtack will do. Carefully create a small puncture, just enough to release trapped air inside the shell.

After making the hole, boil the egg as usual. The opening helps release the air pocket while the egg cooks, loosening the membrane between the shell and the egg white.

This simple technique results in eggs that peel easily, often in just one or two smooth motions. No more struggling with bits of shell stuck to the white or ending up with pockmarked eggs.

Pépin’s method is accessible for everyone—whether you’re an experienced cook or a beginner. It’s perfect for making quick breakfasts or preparing healthy snacks ahead of time, streamlining your kitchen routine and saving you time and effort.