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Make sure the hole you create is large enough to let air out but not so huge that the egg cracks; poke the eggshell carefully at the broad end. Simply boil the egg once you've made the hole. After cooking, the air pocket is removed, making it easier to peel.
This approach is perfect for both experienced cooks and those just starting out in the kitchen because it doesn't call for any particular tools or knowledge. On mornings when you're short on time but still want a protein-packed snack or breakfast, this is a lifesaver.
With Pépin's trick, you may easily remove the shell of a hard-boiled egg, leaving behind a perfectly formed white egg. By using this method, you can speed up and improve the cleanliness of the peeling process while also enhancing your culinary abilities to a professional level.
Therefore, keep in mind Jacques Pépin's simple yet life-changing tip the next time you want to make hard-boiled eggs. You may improve your salads, snacks, and breakfasts with only a little hole in the eggshell, which turns a tedious operation into a fast and easy one.
