Struggling to peel hard-boiled eggs is a common kitchen frustration. Fortunately, renowned French chef Jacques Pépin offers a remarkably simple solution that can make this task much easier for everyone.
Pépin’s trick begins before the egg even hits the boiling water. He recommends poking a small hole in the wider end of the egg. This small step has a big payoff, as it allows air to escape while the egg is cooking.
To make the hole, you don’t need any fancy tools. A basic pin or thumbtack will do the job. Carefully create a tiny puncture—just enough to release the trapped air inside the shell.
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