“The shell now falls off by itself”: cooking secrets, after which the eggs are peeled once or twice
To make the eggshell separate easily from the protein, while still maintaining the appetizing look of the egg, there are certain rules you need to follow. It is not recommended to send the eggs directly from the refrigerator into the boiling water: a sudden change in temperature causes the white to adhere tightly to the shell, making it difficult to continue the peeling.
Allow the eggs to come to room temperature for 20 to 30 minutes before cooking. This will allow the white to separate from the shell.
The cooking process begins by boiling water in a saucepan, where a tablespoon of salt is added – this makes it easier to peel the eggs after boiling.
