Hate peeling hard-boiled eggs? You’re not the only one… At first glance, their preparation seems very simple, but novice cooks often struggle with the problem of sticky crust.
Contrary to appearances, it rarely comes off smoothly when hit or slightly broken, but it does after which it will always be removed almost spontaneously. Try it and you will see that peeling eggs can be quick, simple and does not have to involve damaging the protein.
Want to make peeling eggs easier? When cooking, add a few lemon slices to the water because of the citric acid present in them. Thanks to him the bonds between the shell and the pellicle will weaken, and the shell will come away from the protein more easily.
Especially if you rinse them with cold water after removing them from the pot. You can also simply use cold water by placing a hard-boiled egg in it and shaking the container slightly.
The shell will detach from the protein faster thanks to the temperature difference (it shrinks faster than the egg white, which makes it easier to separate the pellicle, making peeling easier.
If you want to remove egg shells efficiently, add 1 tablespoon to boiling water . It is a natural softener that will also make them easier to remove after cooling.
Also remember that Very fresh eggs are the most difficult to peel. Therefore, for hard cooking, you should first choose those that are at least a few days old.
If you want to prevent the eggs from cracking while cooking, remove them from the refrigerator in advance. Under no circumstances should you put them into the pot immediately, just wait a while.
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