Struggling with peeling hard-boiled eggs? You’re not alone in this common kitchen dilemma.
Hard-boiled eggs are a popular, nutritious snack, but their tight, sticking shells often turn peeling into a messy task.
But don’t despair! Jacques Pépin, a renowned French chef, cookbook author, and TV personality, has a clever solution to simplify your egg-peeling process.
The issue with hard-boiled eggs often lies in the shells, which cling to the egg white, breaking into tiny pieces and creating a less-than-appetizing appearance.
Pépin’s method, however, introduces a simple yet effective change in the cooking process.
The trick? Poking a small hole in the wider end of the egg before boiling it.
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