Renowned French chef Jacques Pépin has shared an ingenious solution to a problem many of us face in the kitchen: peeling hard-boiled eggs. If you’re like most people, you’ve probably encountered the frustration of egg shells that stick too stubbornly to the whites, turning what should be a simple task into a bit of a chore.

The clever twist from Pépin is surprisingly simple. Before you start boiling your eggs, try gently poking a tiny hole in the broader end. This small adjustment seems insignificant, yet it’s key. What it does is let the air pocket inside the egg release gradually as it cooks. The result? The shell comes off with ease, leaving the egg white perfectly intact.

All you need for this trick is something as ordinary as a pin or a thumbtack. There’s no need for any special culinary expertise or fancy equipment. This method is accessible to everyone, regardless of cooking experience. By incorporating this tweak into your routine, not only do you simplify the peeling process, but you also add a touch of professional know-how to your breakfast, salads, or snacks.

Think of the time and energy you’ll save during those rushed mornings or whenever you want a quick meal. Fast and efficient, this tip is especially invaluable on busy days when every minute counts.

This little bit of advice transforms a potentially discouraging experience into a straightforward, efficient one. It’s a perfect example of how a small change can have a big impact in the kitchen, allowing you to approach cooking tasks with the confidence of a seasoned pro.