The peeling of hard-boiled eggs is notoriously difficult, and you're likely to end up with shell fragments stuck to the white of the egg. This typical cooking problem may make an otherwise healthy snack seem less than ideal. Renowned French chef Jacques Pépin, however, has divulged a smart trick that streamlines the procedure and guarantees flawlessly peeled eggs each and every time.
Hard-Boil Egg Peeling: A Difficult Task
Peeling hard-boiled eggs may be a bit of a challenge since the shells tend to stay on to the whites of the eggs. Peeling the shell might be a pain since it breaks into little pieces when it adheres. The egg's aesthetics may also be affected, with white parts missing and the overall appearance being less than pleasant.
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A Brilliant Solution by Jacques Pépin
The famous chef, cookbook author, and TV host Jacques Pépin has a simple yet brilliant answer to this dilemma. His technique calls just a little adjustment to the standard preparation procedure: before boiling the egg, he pokes a small hole in its broad end.
