Is peeling hard-boiled eggs giving you the willies? In this prevalent kitchen predicament, you are not alone. The tight, clinging shells of hard-boiled eggs make peeling them a dirty chore, but they’re a popular and healthful snack nonetheless. Rest assured, though! The famed French chef, cookbook author, and television host Jacques PΓ©pin has an ingenious way to make peeling eggs easier.
The shells tend to stick to the egg white when hard-boiled, cracking into little bits and making the eggs look unappetizing. But PΓ©pin’s approach changes the cooking process in a straightforward but efficient way. Is that the secret? Making a little incision on the egg’s broad end before placing it in boiling water.
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