One simple tweak to your cooking method yields perfectly peeled hard-boiled eggs every time. Instead of hoping for the best, Jacques Pépin suggests poking a tiny hole in the broad side of the eggshell before dropping it into boiling water. It’s that easy!
By making a small hole, you allow the air pocket within the egg to escape as it cooks. This minor adjustment makes a significant difference when peeling. The egg white tends to stick to the shell due to trapped air, making it a challenge to remove the shell cleanly. However, with the air pocket released, the egg almost falls out of its shell when you peel it.
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