It would seem that what could be simpler than a boiled egg?
In fact, even such a product can cause a lot of trouble. Difficulties, as the expert of the online publication BelNovosti, chef Yulia Arkhipova, rightly notes, can arise already at the stage of peeling the eggs from the shell.
Sometimes almost half of the white comes off with the shell, so most of the egg ends up in the trash.
If you don't want to find yourself in this situation, add one teaspoon of baking soda to the pan when boiling eggs.
As a result, the shell will “painlessly” come off the egg, and you will get a perfectly smooth egg.
There is another method, which was often used by cooks in Soviet catering establishments.
To quickly separate the shell from the protein, they pierced the blunt end of the egg with a needle to a depth of 2-4 millimeters.
Then the eggs were placed in a saucepan with the pointed end down. They had no fear of leakage, since the contents of the egg simply could not leak out of such a small hole, but the cleaning process was without problems.
Expert: Julia Arkhipova
