Jacques Pépin’s Egg-Peeling Hack – Step by Step
Step 1: Use Older Eggs If Possible
Fresh eggs are harder to peel because the pH of the egg white is low. If you can, use eggs that are 7–10 days old — they separate more cleanly from the shell.
Step 2: Poke a Small Hole in Each Egg
Before boiling, gently poke a tiny hole in the wide end of each egg with a pin, thumbtack, or egg piercer. This allows air to escape during cooking and helps separate the membrane from the egg white.
Step 3: Boil the Eggs
Place the eggs in a pot of cold water and bring to a boil. Once boiling, reduce heat slightly and simmer for 9–12 minutes, depending on your preferred doneness.
Step 4: Shock Them in Ice Water
Immediately transfer the eggs to an ice bath (a bowl filled with cold water and ice cubes). Let them sit for 5–10 minutes. This rapid cooling stops the cooking and helps loosen the membrane.
Step 5: Crack & Shake
Here’s the fun part:
Drain the water, leaving the eggs inside the bowl.
Cover the bowl with a lid or plate and gently shake back and forth.
The shells will crack all over — and you’ll notice how easily they peel right off!
Why This Hack Works
Steam from the hole helps separate the egg white from the shell.
Ice water shock stops cooking and firms the whites.
Gentle shaking loosens the shell membrane completely.
The result: smooth, perfectly peeled eggs — every time.
Perfect for Any Recipe
Deviled eggs
Egg salad
Ramen bowls
Cobb salads
Breakfast toast
Protein snacks
Bonus Tip: Store with Care
Peeled eggs should be eaten within 3–4 days. Store them in an airtight container in the fridge — optionally with a damp paper towel to retain moisture.
Trending Topic for Food Bloggers
This egg-peeling trick trends strongly in search traffic around:
Easter holidays
Back-to-school meal prep
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Try it once, and you’ll never go back to the old way again!
