Add it to boiling eggs. The shell will not crack, and peeling will cease to be a problem

The upcoming Easter is strongly associated with eggs – we use them for salads, soups and other dishes. Easter eggs are also made and decorated also decorated. Therefore, especially during this period, a cracked shell can be a real trouble.

In addition to the less aesthetic appearance, you can often wonder if a cracked shell is actually a problem. Easter, when these eggs are to be just nice, it is troublesome for many, but what if cooking them for salad and grinding. In such a situation, a cracked shell should not be appreciated either. Why? Above all The water gets inside, which can leans the nutrients that will be found in the eggs. For this reason, instead of being directly in the product, some of them will be in the water that is thrown out.

In addition, cracked shells can make it difficult to peel eggs – with a larger number of pieces, sometimes it is a big difference and a waste of time that could be sacred, even to prepare other products for a given meal.

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The best way is to strengthen the shell structure, and this can be done with three products: salt, lemon juice or vinegar. Therefore, it is worth adding one of these ingredients to the boiling water. Often a pinch of salt is not enough with more eggs, then it is also worth trying a slightly less known patent and Put two slices of lemon in the pot. This should minimize the risk of cracking shells, and facilitate their departure from protein.

In addition, it is worth to reduce the temperature difference between eggs and water – If pulled out of the fridge are directly put into boiling water, sometimes even lemon juice will not help and start to crack. Before cooking, it is worth pulling them out of the fridge for at least a quarter of an hour and put them on the table. Eggs at room temperature will not crack like that. In addition, they should be placed in a sufficiently large pot so that it is not crowded.