Hard-boiled eggs are a staple in many kitchens thanks to their versatility, nutritional benefits, and simplicity. Still, one of the most frustrating challenges when it comes to peeling them perfectly is baking them. If you’ve ever found yourself with jagged shells and torn whites, you’re not alone. Luckily, French celebrity chef Jacques Pépin has shared an innovative solution that will save you time and effort, for a flawless result every time.
Why do hard boiled eggs stick to their shells?
The problem with hard-boiled egg scaling is the air pocket inside the egg. When baked, this air pocket expands, pressing the white against the shell. This can make shucking difficult, especially for fresh eggs, where the membrane between the shell and the white is more intact. Without a simple change in the cooking process, you could end up with stubborn shells that stick to your perfectly cooked eggs.
Jacques Pépin’s tip: A simple hole for a perfect peel.
Jacques Pépin, an internationally renowned chef, has developed an incredibly simple and effective method to remedy this problem. The trick? Poke a small hole in the wide side of the eggshell before boiling it. This small adjustment allows the air pocket in the egg to escape during cooking, preventing the shell from sticking to the white. With this simple trick, peeling your eggs will become a quick and smooth process.
Step-by-step guide to drilling the perfect
hole Step-by-step guide to drilling the perfect hole.
While it may seem simple, there are a few key details that can make all the difference. Follow these steps to succeed:
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