Many housewives are used to adding salt when boiling eggs. It is believed that in this case the product will be easier to peel from the shell.
In reality, this is not the case.
As experienced cooks note, salt will not affect the cleaning process.
But still, a pinch of salt in the pan will not be superfluous. Such an addition is needed in case the shell cracks in the water and the protein starts to leak.
If you add salt to the water beforehand, the protein will quickly coagulate, which means that the crack will be sealed.
If you want to prevent a problem, you need to prepare in advance.
You need to take the eggs out of the refrigerator about half an hour before cooking. They should be at room temperature when you put them in the water. As soon as the water boils, you can put the product in it.
After boiling, eggs should be immediately left in cold water for a few minutes. This trick will make the peeling process easier.
