What You Need to Do
Instead of hoping for the best when peeling, Jacques Pépin suggests a straightforward tweak: poke a tiny hole in the broad side of the eggshell before boiling. This small adjustment allows air to escape as the egg cooks, making peeling significantly easier.

Why It Works
The air pocket inside the egg can create a vacuum effect, causing the egg white to stick to the shell. By releasing this air pocket, you minimize the sticking, and the egg white tends to separate cleanly from the shell, allowing the egg to almost fall out when you peel it.

How to Make the Hole
Gather Your Tools: You don’t need anything fancy—just a simple pin or thumbtack.
Stabilize the Egg: Hold the egg steady on a flat surface.
Pierce the Shell: Carefully pierce a small hole at the broad end of the egg. Make sure the hole is just big enough to let air escape without damaging the egg structure.
Cooking Instructions
Prepare Your Water: Bring a saucepan of water to a boil.
Add the Eggs: Once the water is boiling, gently drop in your prepared eggs.
Follow Your Usual Method: Boil the eggs for your desired time (typically 9-12 minutes for hard-boiled).
Cool and Peel: After cooking, transfer the eggs to an ice bath to to cool. Once cooled, peeling will be a breeze!
Benefits of This Method
Simplicity: No special tools or techniques are required—anyone can do it!
Efficiency: Perfectly peeled eggs save time, especially during busy mornings or meal prep.
Culinary Wisdom: This technique reflects Jacques Pépin’s experience, making cooking more enjoyable and effective.
Conclusion
Next time you find yourself dreading the task of peeling hard-boiled eggs, remember Jacques Pépin’s clever tip. A tiny hole makes a world of difference, turning a frustrating task into a simple one. Enjoy perfectly peeled eggs for your salads, snacks, and breakfasts with ease!