The hard-boiled egg is a straightforward food item. It can be sliced and used to top toast or salads. Deviled eggs offer a way to turn them into an elegant appetizer. They’re also enjoyable on their own with a sprinkle of salt, pepper, and maybe a bit of tabasco. While cooking hard-boiled eggs is simple, peeling them can be quite a challenge.

Once they’ve cooled and it’s time to peel, the process can become frustrating. The shell may cling tightly or shatter into countless tiny fragments. Fortunately, Lifehacker has shared an easy tip to make peeling less of a hassle.

Renowned French chef Jacques Pépin—also a respected cookbook author and TV personality—developed a clever technique for peeling hard-boiled eggs. He suggests creating a small hole in the broader end of the eggshell before boiling.

This puncture allows the air pocket inside the egg to escape, which helps make the shell come off more easily. However, he advises caution: don’t use a pin or thumbtack that’s too sharp or narrow, as it could crack the shell.

This technique not only helps with peeling but also improves the egg’s appearance. Letting the air escape results in a nicely rounded egg instead of one with a flat end.

Of course, if you don’t have a pin or tack on hand, there are other methods to make peeling easier. For instance, placing the eggs in an ice bath after boiling or peeling them under cold water can also help loosen the shell.