Boiling an egg for breakfast or lunch is a simple task. However, experienced cooks are sure that not everyone does it correctly.
Many people argue about whether it is necessary to add salt to water when cooking.
Experts note that such manipulation will definitely not be superfluous. It is enough to take just one teaspoon per liter of water.
The thing is that salt increases the temperature of the water. As a result, the product will cook faster.
In addition, it should be noted that the additional bulk component protects the eggs from cracks that may appear during the cooking process.
If the shell is damaged, bacteria can get inside. Salt prevents this.
Another plus in case the egg cracks during cooking is that salt improves the coagulation of the protein, so nothing will spread.
It should also be noted that eggs boiled in water with added salt usually peel off the shell well.
