Eggs are worth eating regularly not only for taste but also for health reasons. They are low -calorie, rich in full -fledged protein, numerous vitamins (including A, D, Ek, B2, B9 or B12) and minerals, i.e. potassium, phosphorus, calcium, iron, zinc, magnesium, selenium or iodine, as well as lutein.
They match many dishes, both breakfast and dinner or sweet desserts, however Many people give up their frequent consumption due to problems with peeling eggs. This activity is a murder for some, but there is a simple trick that allows you to deal with it in a few seconds.
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Eggs are difficult to peel, especially if they are very fresh, because then its protein has a slightly acidic pH and adheres more strongly to the inner membrane of the shell. When cooking, it cut and adheres even more to the inner membrane of the shell, which makes the attempt to extract often end with a jagged surface of the egg.
It’s best to cook fresh eggs (slightly older ones that have several days, but are still suitable for consumption, which you can check by throwing them into the water – good fall to the bottom). Their pH is higher, more alkaline, making them also easier to peel.
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Always cook the eggs with 1 teaspoon of salt that will strengthen the protein structure, thanks to which the shell will peel easily. This is an old proven trick from my grandmother’s kitchen book.
Another way that also works is Adding a bit of vinegar to the water with a boiling egg. It will also make them not crack. You can also cool the egg in cold water after cooking it hard. It should form about 5 minutes in it so that the shell will peel off the protein efficiently.
