Result? A perfectly peeled egg — smooth, intact, no shreds.
It’s not magic.
It’s science.
And it’s chef-approved.
How to Peel Hard-Boiled Eggs Like a Pro (Jacques Pépin’s Method)
What You Need
Fresh or older eggs (older eggs peel easier, but this hack works on both)
Push pin, thumbtack, or needle
Pot of boiling water
Ice bath (for easy cooling)
Step-by-Step Instructions
Poke the Wide End
Hold the egg firmly but gently.
Press the pin into the rounded (wider) end — where the air pocket is located.
You’ll feel a slight “pop” as the shell breaks and air escapes.
Don’t go too deep — just pierce the shell and membrane.
Pro Tip: Use a pin holder or tape for better grip and safety.
Boil as Usual
Lower eggs into gently boiling water.
Cook:
see next page
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