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Do you use any additives when boiling eggs?
If not, then it's in vain. After all, eggs should be boiled not in plain water, but in slightly acidified water.
In other words, you need to add a little table vinegar to the liquid poured into the pan.
But why do this? The importance of the vinegar additive was discussed by the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova.
This additive will make boiled eggs very easy to peel.
Why? It's very simple: the acidic component affects the calcium contained in the shell.
As a result, the hard shell does not “stick” to the protein.
After cooking, the eggs are easy to remove the shell: it almost “flies off” the dish. The surface of the dish is smooth and even.
This additive must be used before the water starts to boil.
It is better to do the following: take a saucepan, pour plain water into it, add 1 teaspoon of nine percent vinegar, stir, put the eggs, put the pan on the stove and turn on the burner.