Easter holidays are approaching and with a lot of eggs that you will cook. Forget the ruptured shells and lengthy peeling. This simple trick will save you time and nerves.
Boiled eggs are an essential part of Easter, but also a regular diet. We use them in salads, soups and various other dishes. However, the cracked shell is able to make their preparation unpleasant. Fortunately, there is an easy way to prevent it. Just add one conventional ingredient to the water you have in the kitchen.
Why is the cracked shell a problem that you shouldn’t ignore?
Cracked shell is not only an aesthetic problem. During Easter, when we long for beautiful eggs for decorating, it is of course unpleasant. But even with normal egg boiling in salad or chopping, you should avoid cracks.
The main reason is that water gets into the egg through the cracks. It then lefs valuable nutrients that would otherwise remain in the egg. Instead of staying in the food, they end up in the water you pour. This is how you lose part of the nutritional value of the eggs.
In addition, the cracked shell makes it difficult to peel eggs. With larger quantities, this may mean a significant loss of time you could devote to the preparation of other meals. The shell is glued to whites and separates small pieces, which is extremely frustrating.
The secret of perfectly boiled eggs without cracks revealed!
The best way to prevent cracking of shells is to strengthen their structure. For this you can use three common kitchen ingredients: salt, lemon juice or vinegar. Just add any of these ingredients to the boiling water before inserting the eggs.
The pinch of salt is a classic trick, but with larger quantities of eggs it may not be sufficiently effective. In this case, try the less known, but the more effective way – put two slices of lemon in the pot. This simple step not only minimizes the risk of cracking shells, but also facilitates their peeling off the whites.
It is also important to reduce the temperature difference between eggs and water. If you put the eggs directly from the refrigerator into boiling water, the lemon juice will not prevent them from cracking. Therefore, remove them from the refrigerator at least 15 minutes before cooking and allow them to reach room temperature. Eggs with room temperature will not be so susceptible to cracking.
Do not forget a sufficiently large pot. Eggs should not be printed on one another, but they should have enough space. This ensures even cooking and reduce the risk that they are damaged each other when moving in the pot.
These simple tricks will guarantee that your eggs will not only be beautiful to look at, but also full of nutrients. And best of all – you save time and frustration when peeling. A small change in the cooking procedure is enough and the result will be perfect.
One lemon a day is enough. You will be surprised, affects your health
