“The shell now falls off by itself”: cooking secrets, after which the eggs are peeled once or twice

Then the eggs are carefully immersed in the boiling water and from that moment the cooking time begins. Hot water enters the interior through a perforation in the shell, ensuring easy separation of proteins from the walls.

Don’t forget the important cooling step: after boiling, the eggs should be immersed in ice water. This will cause additional separation of the proteins from the shell, making it easier to peel. The amount of time spent in cold water depends on the type of egg, but a minimum of five minutes is a good place to start.