Also, this is perfect for deviled eggs. Because anyone who’s made deviled eggs out of lumpy mangled whites can understand the pain. It’s not just appearance, it’s also about the texture too—smoother egg = creamier filling and infinitely more satisfying presentation.
But, is it really that easy?
Yes. Honestly, yes. It feels like cheating, which is probably why this hasn’t been as widely known until now. But Jacques Pépin has been doing this forever, and if it is good enough for Jacques Pépin, it is good enough for me.
And for what it’s worth, I understand the skepticism—sometimes hacks really come with more trouble than they are worth. This really is not one of them. You can do it with one pushpin, and if you can spare an extra second of effort (you probably have this on standby), it’s worth it.
Also? Because it really just feels like one of those satisfying bits of cooking theory that makes you feel like a kitchen genius. Like you know something other people don’t. Like you’ve cracked the egg code. (Kind of).
So next time you boil a batch of eggs, just grab a pin and give this a whirl. Tiny hole. Boil like you normally do. Cool and peel, and you’ll see what I’m talking about.
And once you actually experience the bliss of an eggshell that practically falls off in one piece? You won’t go back.
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