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

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.

Then the eggs are carefully immersed in boiling water and from this moment the cooking time begins. Hot water enters 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 must be immersed in ice water. This will cause further separation of the proteins from the shell, making peeling easier. The amount of time spent in cold water depends on the type of egg, but a minimum of five minutes is a good starting point.