Cooking eggs may seem simple, but peeling them without leaving marks on the Clara remains a challenge in many kitchens. To avoid paste shells or irregular surfaces, Spanish chef Jesús Sánchez revealed a trick that makes all the difference.
According to the site specializing in gastronomy, reporter Gourmet, responsible for the restaurant El Cenador de Amos, awarded three star Michelin, recommends the addition of a tablespoon of salt and a little vinegar to cooking water. The method is simple, but the effects are notorious: eggs gain a more uniform texture and become much easier to peel.
A simple gesture, a cleaner result
According to the same source, vinegar contributes to stabilizing the proteins of the Clara, preventing them from clinging to the inner membrane of the shell. Salt reduces the grip between the shell and the interior of the egg, facilitating the process. The shell is unleashed alone, without resorting to longer techniques or specific utensils.
The recommended process is equally affordable: placing eggs in cold water, adding salt and vinegar, leading to heat and baking between 7 and 11 minutes, depending on the desired consistency. In the end, it is important to transfer them to cold water with ice to interrupt cooking and help release the shell.
Chef tricks, applicable in any kitchen
Jesús Sánchez shared this trick in his Instagram account, where he usually promotes practical kitchen advice. With about 70,000 followers, the chef is known for valuing the technical details that make a difference in the end result.
As explained by, these tips can be applied in any kitchen, whether in a home or professional environment, and helps to ensure plain eggs, without cracks and ready to use, for example, in cold or stuffed dishes.
Details that make a difference
In the chef’s own words, “in the kitchen, everything is in the details.” And in this case, the detail is really in the water. Just salt and vinegar to turn a routine gesture into a result with almost perfect finish.
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