Renowned French chef Jacques Pépin has introduced a clever trick to solve the frustrating challenge of peeling hard-boiled eggs. The issue often arises when the shell clings stubbornly to the egg white, making the process messy and unappealing.

Pépin’s simple yet effective solution involves a small adjustment before boiling: gently puncture a tiny hole in the wider end of the egg. This allows the trapped air pocket inside to escape gradually during cooking, resulting in an easy-to-peel shell.

This technique requires only a basic pin or thumbtack. The key is to make the hole just large enough to release air without compromising the egg’s integrity. After making the hole, boil the egg as usual. With the air pocket gone, peeling becomes effortless, avoiding the usual struggle with sticky shells.

What makes Pépin’s method stand out is its simplicity and accessibility. It requires no special skills or equipment, making it practical for both experienced cooks and beginners. This hack is especially useful for busy mornings when a quick, high-protein meal is needed.