If you’ve ever found hard-boiled eggs difficult to peel, there’s a simple kitchen tip that can make the process much easier. Many chefs, including Jacques Pépin, suggest making a tiny hole in the wider end of the eggshell before cooking. It’s a small step, but it can make a noticeable difference in how smoothly the shell comes off afterward.

The idea behind this method is straightforward. Inside each egg is a small pocket of air. When the egg cooks without releasing that air, the pressure can cause the whites to press firmly against the shell. This often leads to bits of shell sticking when you try to remove it. By gently piercing a tiny hole at the broad end, the trapped air can escape as the egg cooks, helping it cook more evenly and peel more easily.

You don’t need anything complicated to try this. A pin or thumbtack works well. Hold the egg carefully, make a small hole with a steady touch, and be sure to keep the opening very small—just enough for the air to release. Then place the egg into boiling water and cook it as you normally do.

Once the eggs are finished and cooled, the shells usually come off much more cleanly, often in larger pieces instead of little fragments. It’s an easy trick that works for everyday cooking or special recipes. This simple adjustment can save time, reduce frustration, and help you get smooth, neatly peeled eggs for salads, snacks, or meal prep.