What to add to water when boiling eggs so that the shells come off quickly and easily: a culinary trick
Boiling eggs is easy. But removing the shell from the finished dish can be quite difficult.
If the hard shell is strongly "glued" to the egg white, serious problems arise.
Removing the shell can be time-consuming, and the peeled eggs often don't look very appetizing.
Many housewives dream of learning how to boil eggs so that there will never be any problems with removing the shell.
Putting a ready-made dish into ice water is not always effective. But adding one bulk product to boiling water gives the desired result in most cases.
What's the trick?
Experienced cooks have noticed that using baking soda significantly reduces the risk of the shell “sticking” to the egg.
A small amount of sodium bicarbonate should be added to the bubbling liquid.
In small quantities, the product will not affect the taste of boiled eggs, especially if their shell is not cracked.
But baking soda helps to remove the hard outer layer in most cases. The shell will literally "fly off" from the finished eggs.
