I tell you how I now boil eggs so that the shell does not crack. There is one life hack that I spied on from one blogger on Instagram. I decided to check first - it works. And now I use this method all the time.
Previously, on the advice of my mother, I always added salt - about a tablespoon for 3-5 eggs. But it turned out that salt does not prevent cracking. It does not allow the egg to leak out strongly if it nevertheless cracked.
But the lemon just does not allow the shell to crack. When I boil the eggs, I throw a slice of lemon into the water. I lay with the eggs. You can also squeeze lemon juice.
The acid of lemon juice "saves" the shell, and it does not crack during cooking. I also noticed that eggs boiled with lemon are easier to peel. The shell seems to be moving away by itself, while the protein does not "stick" to it.
Well, you also need to cook eggs over low heat. This reduces the likelihood that they will crack. Strong boiling makes the eggs more mobile and beat against each other and on the pan. So simmer, throw in the lemon and everything will be fine!
Write in the comments how you boil eggs and what do you do to prevent them from cracking? Or maybe it makes no difference to you - the egg cracked or remained intact?
Read also: How I break eggs to keep the shells out. I share my way
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