Renowned French chef Jacques Pépin has introduced a remarkably effective solution for those pesky problems we face in the kitchen, particularly when it comes to peeling hard-boiled eggs. We all know the struggle—having the shells stick to the egg whites and turning a simple task into a rather messy and almost unappetizing chore.

Pépin’s innovative trick is both simple and effective. Before you even begin boiling your eggs, try this: gently poke a tiny hole in the broader end of the egg. This little change allows the trapped air pocket inside to escape gradually while the egg is cooking. The result? An egg that has a shell which almost effortlessly peels away.

It’s a game-changing approach and doesn’t require anything fancier than a basic pin or thumbtack you probably already have in your drawer. The trick is to make a hole just the right size: large enough to let the air out, but small enough to keep the egg intact. Once your hole is made, you can boil the egg as you normally would. That released air pocket will make it much easier to peel the egg once it’s cooked, helping you bid farewell to sticky shell frustrations!

One of the greatest aspects of Pépin’s method is its wonderful simplicity and accessibility. You won’t need to be an expert in the kitchen or have any special gadgets on hand. This technique is perfect for anyone, whether you’re a seasoned chef or just someone starting to get comfortable around the stove. It’s particularly useful during those hectic mornings when you need a quick, nutrient-rich breakfast or snack to get you through the day.