Tactical trick of the chef for perfectly scalded hard-boiled eggs

Imagine the happiness of gently removing the shell from a hard-boiled egg to reveal its perfectly round, silky white. End the troublesome and unpleasant peeling sessions. Perfectly scalded eggs are within your reach thanks to this trick by Jacques Pepin.

In addition to saving life in cooking, this technique also conveys culinary knowledge. Thanks to his vast experience in cooking, Jacques Pépin knows how to make the preparation of meals a pleasure and a piece of brewing.

If you have ever feared peeling hard-boiled eggs, keep in mind Jacques Pepin’s simple but effective trick the next time you do so. A once frustrating process could become a breeze with the help of a small hole in the egg shell. Salads, snacks and breakfasts as you know them will change forever.