If you’ve ever struggled to peel hard-boiled eggs cleanly, there’s a simple kitchen trick that can make the process much easier. Many chefs, including Jacques Pépin, recommend making a tiny hole in the broad end of the eggshell before cooking. It’s a small adjustment, but it can make a noticeable difference in how easily the shell comes off afterward.
The idea behind the method is straightforward. Inside every egg is a small air pocket. When the egg is boiled without releasing that air, it can expand and cause the egg whites to press firmly against the shell. This leads to pieces of shell sticking stubbornly to the egg when you try to peel it. By gently piercing a tiny hole at the wide end, the trapped air can escape while cooking, helping the egg cook more evenly and peel more smoothly.
You don’t need any special tools to do this. A simple pin or thumbtack works perfectly. Hold the egg carefully, pierce the shell with a light, steady touch, and make sure the hole stays small—just enough for air to release. Then place the egg into boiling water and cook it as you normally would.
Once the eggs are done and cooled, you’ll notice that the shells come off much more easily, often in larger pieces instead of tiny fragments. It’s an effortless technique that anyone can use, whether you cook every day or only occasionally. This little tweak can save time, reduce frustration, and give you perfectly peeled eggs for salads, snacks, or meal prep.
