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

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

In order for the eggshell to easily separate from the protein, while maintaining the appetizing appearance of the egg, you must follow certain rules. It is not recommended to send eggs directly from the refrigerator to boiling water: a sharp change in temperature causes the white to adhere tightly to the shell, making further peeling difficult.

Let the eggs come to room temperature for 20 to 30 minutes before cooking. This will allow the white to separate from the shell.

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