It is believed that the fresher the egg, the harder it will be to peel after boiling.
That may be true, but only experienced housewives know one trick, thanks to which the shell will easily separate from the egg, even if it has just come from the chicken.
To do this, you need to add a couple of additional ingredients to the water while boiling the eggs, as well as to the water that will be used afterwards, but let's not get ahead of ourselves and tell you about everything in order.
So, first, fill a saucepan with cold water and place the eggs in it so that they are completely covered by water.
Leave the dishes for 5-10 minutes (we don’t know why, but they say it’s necessary), then add a tablespoon of salt and you can turn on the heat.
Wait until the contents of the pan boil, then reduce the heat so that the water is just bubbling, and cook for 5 minutes.
When the time is up, remove the pan from the stove, but do not rush to take out the eggs - let them stay here for another 4-5 minutes.
At this time, you can fill a deep bowl with cold water and pour a tablespoon of vinegar into it. You need to place the eggs in the resulting solution for a while before cleaning.
