How to Boil Eggs So They Are Always Easy to Peel: Vladimir Nabokov's Method
There is an opinion that it is impossible to peel fresh eggs after boiling. Such is nature and chemical processes.
The shell sticks to the white and half of the food ends up in the trash. Housewives come up with all sorts of life hacks. But one of the first to solve the problem was Russian writer Vladimir Nabokov.
Nabokov's Method
1. First, you need to understand that you need to boil eggs at room temperature. To do this, you can hold them in hot water.
2. Then they are transferred from hot water to a pot of boiling water. It is more convenient to do this with a spoon and so that they do not fall, but slide off carefully.
3. Next, as the Lifehacker writer cites the recipe, you need to note the “time on the clock. <…> After 200 seconds, or 240 (taking into account the time of interruptions), start taking the eggs out with a spoon.”
It is this technique that allows you to boil eggs in such a way that you don’t have to spend a lot of time peeling them later.
The reason is that when boiling eggs in cold water, with gradual heating, the protein begins to “stick” to the shell.
Also, you need to peel the eggs while they are still hot.
After cooking, they are placed in cold water, but they are not allowed to cool completely, because the high temperature will prevent the protein from sticking to the shell.
Removing the shell starts from the blunt end, because this is where the air bubble is located.
