Why experienced housewives put a lemon wedge in the pan when boiling eggs: a culinary trick
If you carefully study the actions of experienced cooks when boiling eggs, you can notice unusual “tricks”.
One of the most striking examples is adding a slice of lemon to boiling water.
Of course, experienced gourmets use this ingredient for a reason.
A piece of citrus fruit helps to achieve one very interesting result.
What does adding lemon do?
If the above-mentioned acidic component ends up in the pan while boiling eggs, the cook will most likely save a lot of time after finishing the dish.
Thus, with a high degree of probability, a common problem will be prevented - the “sticking” of the shell to the egg white.
Thanks to the action of the lemon in the water, the hard shell will literally "fly off" the eggs. And you won't have to put in much effort to do this.
The dish will be cleaned quickly and its surface will remain smooth.
If for some reason the housewife cannot use lemon, then this citrus fruit can be replaced with baking soda.
Half a teaspoon of sodium bicarbonate per pan is enough to prevent the shell from "sticking" to the egg white.
