The eggshell may be more easily removed with this method since the air pocket inside the egg gradually escapes while it cooks. The white becomes stuck to the shell and peeling becomes more difficult when the air pocket stays trapped. The eggshell will come off easily and smoothly when you release this air.
No specialized equipment is required to drill this little hole. All that is needed is a simple thumbtack or pin.
Make sure the hole you create is large enough to let air out but not so huge that the egg cracks; poke the eggshell carefully at the broad end. Simply boil the egg once you’ve made the hole. After cooking, the air pocket is removed, making it easier to peel.
This approach is perfect for both experienced cooks and those just starting out in the kitchen because it doesn’t call for any particular tools or knowledge. On mornings when you’re short on time but still want a protein-packed snack or breakfast, this is a lifesaver.
With Pépin’s trick, you may easily remove the shell of a hard-boiled egg, leaving behind a perfectly formed white egg. By using this method, you can speed up and improve the cleanliness of the peeling process while also enhancing your culinary abilities to a professional level.
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