Let’s be honest:
You love hard-boiled eggs.
But you hate peeling them.
One minute you’re gently tapping the shell… the next, you’re in a full-on battle with nature, clawing at stubborn bits of egg white like you're defusing a bomb. By the time you’re done, your eggs look like they survived a war — pockmarked, shredded, barely holding it together.
And if you’re making deviled eggs? Forget presentation. You might as well serve them in a paper bag.
But what if you could peel a hard-boiled egg so cleanly it practically slides out of its shell?
Enter Jacques Pépin — legendary French chef, culinary icon, and quiet hero of home cooks everywhere — who revealed a decades-old trick that makes peeling boiled eggs effortless.
Spoiler: It takes 5 seconds, requires no special tools, and works every single time.
🔍 The Secret? Poke a Tiny Hole Before Boiling
