So, we can put this egg debate to rest! The eggs on top were boiled with salt in the water, and it was a TOTAL DISASTER to the point where I couldn’t use them for deviled eggs. The bottom eggs, however, were boiled with my secret ingredient. I barely had to crack the shells, and they just slipped right off! I hope this can help someone for Christmas if you are making deviled eggs. I will put the recipe in the first comment

 

Tired of Struggling with Hard-Boiled Eggs? Jacques Pépin Has the Perfect Fix

If you’ve ever spent precious minutes chipping away at a stubborn eggshell, only to end up with a pitted, mangled egg white, you’re not alone. Peeling hard-boiled eggs can be unexpectedly frustrating—until now.

Renowned French chef Jacques Pépin, beloved for his practical kitchen wisdom, has shared a simple yet brilliant trick to take the headache out of egg peeling. His method is so easy, you’ll wonder how you ever lived without it.

Here’s the secret:
Before boiling, gently poke a tiny hole in the wider end of the egg using a pin, needle, or thumbtack. That’s it.

Why does this work? Inside every egg is a small air pocket, typically at the wide end. By making a small hole, you allow that air to escape during cooking. As the egg heats up, the absence of trapped air reduces internal pressure, which helps the membrane detach more cleanly from the egg white. The result? A shell that slips off effortlessly—no more fighting with bits of shell or tearing the egg apart.

How to do it:

1. Grab a clean pin or thumbtack.

2. Carefully prick the rounded (wide) end of the raw egg. The hole should be just large enough to let air escape, but not so big that the egg cracks.

3. Place the eggs in water and boil as you normally would.

That’s it—no need for ice baths or complicated peeling techniques.

This tip works for anyone, from professional chefs to busy parents trying to prep breakfast. Whether you’re meal-prepping for the week, making deviled eggs for a gathering, or grabbing a quick protein snack, this hack saves time and stress.

What’s more, you’ll consistently get eggs with smooth, unblemished whites—perfect for presentation in salads, bento boxes, or brunch spreads.

Why it matters:
Pépin’s technique doesn’t require any fancy tools or culinary experience. It’s accessible, efficient, and effective. And like many of the best kitchen tricks, it’s rooted in understanding how food behaves under heat—something Pépin has mastered over decades of cooking.

In just a few seconds, you can turn a daily annoyance into a foolproof routine—and bring a bit of professional flair into your kitchen.

Try it the next time you boil eggs—you may never go back.