Chef Jacques Pépin offers a brilliant solution to the common kitchen challenge of peeling hard-boiled eggs.
While hard-boiled eggs are a popular and nutritious snack, their tendency to have stubborn, clinging shells can make the peeling process messy.
Pépin’s method introduces a simple yet effective change in the cooking process to streamline the egg-peeling experience.
The key issue with hard-boiled eggs lies in their shells adhering tightly to the egg white, resulting in a messy peeling process and an unappealing appearance. Pépin’s clever technique involves creating a small hole in the wider end of the egg before boiling it.
By puncturing the eggshell with a pin or thumbtack, a small hole is made, allowing the air pocket inside the egg to escape gradually as it cooks.
This prevents the white from sticking to the shell, making the eggshell easier to remove. The trapped air pocket, when left intact, tends to complicate the peeling process.
Releasing the air ensures a smooth and effortless removal of the eggshell after cooking.
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