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

Then the eggs are carefully immersed in boiling water and from then on cooking time begins. Hot water enters the inside through a perforation in the shell, ensuring easy separation of the proteins from the walls.

Remember the important cooling step: after boiling, the eggs should be immersed in ice-cold water. This will lead to further separation of the shell proteins, which will facilitate peeling. Time spent in cold water depends on the type of egg, but a minimum of five minutes is a good starting point.