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

Before cooking, remember to rinse each egg well under running water to eliminate any risk of harmful microorganisms, including salmonella, entering your food.

The secret trick is to carefully pierce the egg at the back, where the air sac is, using a thin needle. This maneuver will allow water to get inside the egg during cooking, creating additional space between the white and the shell, making peeling easier.

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