But worry not. Jacques Pépin's solution is so simple, you'll wonder why you never thought of it yourself.
The Solution: One Tiny Hole Changes Everything
Instead of just hoping for the best, Pépin suggests poking a tiny hole in the broad end of the eggshell before dropping it into boiling water.
That's it. That's the trick.
By making a small hole, you allow the air pocket inside the egg to escape as it cooks. This minor adjustment makes a world of difference when it comes time to peel. With the air released, the shell practically falls away, revealing a perfectly smooth, round egg white underneath.
How to Do It: No Special Tools Required
Wondering how to create that tiny hole without shattering the entire shell? You don't need any specialized equipment—just a simple pin or thumbtack will do.
Hold the egg steady on a countertop or in your palm.
Gently but firmly press the pin into the broad end of the shell (the end with a slight indentation).
Pierce just deep enough to create a small hole—large enough to let air escape, but small enough to avoid cracking the shell.
Once the hole is made, you're ready to cook.
