“The shell now falls alone”: cooking secrets, after which the eggs are peeled once or twice

“The shell now falls alone”: cooking secrets, after which the eggs are peeled once or twice

In order for the egg shell to separate easily from the protein, while retaining the appetizing appearance of the egg, you must follow certain rules. It is not recommended to send the eggs directly from the refrigerator into the boiling water: a sudden change in temperature makes the white tightly adhere to the shell, which makes it difficult to keep the coat going.

Allow the eggs to return to room temperature for 20 to 30 minutes before cooking. This will allow the white to separate from the shell.

The cooking process starts by boiling water in a saucepan, where a tablespoon of salt is added – this makes it easier to peel off eggs after boiling.

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