Boiling eggs may seem like a simple task, but achieving perfectly cooked, easy-to-peel eggs can sometimes feel like a challenge. If you’ve ever struggled with eggs that stick to their shells or end up with unsightly cracks, there’s a simple trick that can make all the difference—add a splash of lemon juice while your eggs are boiling.
Why Lemon Juice Works
Lemon juice is mildly acidic, and when added to the boiling water, it helps to prevent the egg whites from leaking out in case of any cracks in the shell. The acidity also aids in making the eggs easier to peel by loosening the shell’s grip on the egg white.
How to Do It:
- Place your eggs in a pot and cover them with cold water, ensuring the water level is about an inch above the eggs.
- Add a tablespoon of lemon juice to the water. You can squeeze fresh lemon juice or use store-bought juice—it works just as well.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for the desired time depending on how you like your eggs (soft, medium, or hard-boiled).
- Once the eggs are done, transfer them to an ice bath to cool. This not only stops the cooking process but also further helps in making the eggs easier to peel.
The Results
You’ll be amazed at how smoothly the shells come off, leaving you with beautifully cooked eggs that are perfect for salads, sandwiches, or just a quick snack. Plus, the subtle hint of lemon won’t affect the taste of the eggs, making this trick a must-try for any egg lover.
Next time you’re boiling eggs, don’t forget to add a squeeze of lemon juice—it’s the secret to perfect eggs every time!
