Why boil eggs with lemon: our tips

  • Lemon juice makes the membrane under the shell less sticky. The result: after a quick soak in cold water, your eggs peel off in a flash, without sticking or crumbling. No more damaged eggs after peeling!

    1. Fewer cracks when cooking

    The acidity of the lemon subtly softens the shell. This limits thermal shock and prevents the appearance of those unsightly cracks. Your eggs come out intact and regular .

    1. Cleaner shells

    If you use free-range eggs, you may have noticed that the shells are a little dusty or chalky. Lemon acts as a gentle cleanser, leaving your eggs sparkling clean after cooking.

    How to proceed, step by step

    Here’s how to adopt this tip into your routine:

    • Place your eggs in  a saucepan .
    • Cover them with cold water, leaving about  2 to 3 centimeters over the surface .
    • Add  1 to 2 teaspoons of lemon juice  OR a few slices of fresh lemon.
    • Bring to a boil, then reduce heat and  simmer for 8 to 10 minutes .
    • Immediately immerse the cooked eggs in a bowl of cold water for  5 to 10 minutes .

    And there you have it!

  • Please Head On keep on Reading (>)