Chef Jacques Pépin offers a brilliant solution to the common kitchen challenge of peeling hard-boiled eggs.

This practical method doesn’t require any specialized tools, making it accessible to both professional chefs and kitchen beginners alike. 

It proves particularly handy during busy mornings when a quick, protein-rich breakfast or snack is needed.

By incorporating Pépin’s advice into your routine, you can effortlessly peel hard-boiled eggs, resulting in neatly shaped egg whites. 

This straightforward yet transformative tip not only simplifies the peeling process but also adds a touch of professional culinary knowledge to your kitchen skills.

The next time you find yourself preparing hard-boiled eggs, consider adopting Jacques Pépin’s approach. 

A small hole in the eggshell can turn a potentially frustrating task into a quick and easy one, enhancing the outcome of your breakfasts, salads, and snacks.