Hard-boiled eggs are a staple in many kitchens due to their versatility, nutritional benefits, and simplicity. Yet, one of the most frustrating challenges when it comes to hard-boiling eggs is peeling them perfectly. If you’ve ever ended up with a mess of jagged eggshells and torn egg whites, you’re not alone. Thankfully, French celebrity chef Jacques Pépin has shared an innovative solution that will save you time and effort, ensuring flawless results every time.
Why Do Hard-Boiled Eggs Stick to Their Shells?
The problem with peeling hard-boiled eggs lies in the air pocket inside the egg. When eggs are cooked, the air pocket expands, pressing the egg white against the shell. This can make peeling a challenge, especially with fresher eggs, where the membrane between the shell and the egg white is more intact. Without a simple modification to the cooking process, you could be stuck with stubborn shells clinging to your perfectly cooked eggs.
