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This technique allows the air pocket inside the egg to escape gradually as it cooks, making the eggshell easier to remove. When the air pocket remains trapped, it causes the white to adhere to the shell, complicating the peeling. Releasing this air ensures the eggshell comes off smoothly and effortlessly.
To create this small hole, no special tools are needed. A simple pin or thumbtack will suffice. Carefully puncture the eggshell at the wider end, making sure the hole is big enough to release air but small enough to maintain the egg’s integrity. After making the hole, just boil the egg as usual. The released air pocket facilitates easy peeling after cooking.
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