Struggling to peel hard-boiled eggs is a common kitchen frustration. Fortunately, renowned French chef Jacques Pépin offers a remarkably simple solution that can make this task much easier for everyone.

Pépin’s trick begins before the egg even hits the boiling water. He recommends poking a small hole in the wider end of the egg. This small step has a big payoff, as it allows air to escape while the egg is cooking.

To make the hole, you don’t need any fancy tools. A basic pin or thumbtack will do the job. Carefully create a tiny puncture—just enough to release the trapped air inside the shell.

Once the hole is made, boil the egg as you normally would. As the egg cooks, the small opening helps release the air pocket, which loosens the membrane between the shell and the egg white.

This clever trick results in an egg that’s much easier to peel, often in one or two clean motions. No more picking off tiny bits of shell or ending up with pockmarked whites.

Pépin’s method is accessible to everyone—whether you’re a seasoned cook or a total beginner. It’s ideal for quick breakfasts or preparing healthy snacks in advance, making your kitchen routine a bit smoother.