There are few things more frustrating than boiling a batch of eggs, cooling them down, and then spending what feels like an eternity trying to peel them , only to end up with half the white stuck to the shell or a lumpy, uneven surface.
Sound familiar?
You’re not alone. Peeling hard-boiled eggs can be a test of patience — especially when you're prepping deviled eggs, egg salad, or meal-planning for the week.
But here’s the good news: a simple trick from renowned chef Jacques Pépin can turn your egg-peeling experience from a nightmare into a breeze.
Let’s explore how to peel hard-boiled eggs perfectly every time , thanks to this brilliant chef-approved method.
The Problem With Peeling Hard-Boiled Eggs
Hard-boiled eggs are one of the most versatile foods in the kitchen — high in protein, easy to prep, and great for snacks or meals.
But why do they sometimes feel impossible to peel?
Common reasons include:
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