A small tip often recommended by chefs and nutrition experts is to add a little salt to the egg boiling water. This method not only helps eggs peel easier but also limits cracking during boiling.
According to culinary experts, salt can help slightly increase the boiling temperature of water, while supporting the freezing process of egg whites if the eggshell is cracked. Thanks to that, the egg white will quickly freeze, limiting eggs from flowing out while boiling.
In addition, salt also helps separate the membrane between the egg white and the eggshell, making peeling after boiling easier. This is why many people often add salt or a little vinegar to the water when boiling eggs.
According to American culinary expert Harold McGee - author of the famous book On Food and Cooking, adding salt to egg broth can help egg whites solidify faster if the eggshell cracks during cooking. This helps maintain the shape of the egg and avoid food waste.
In addition to adding salt to the water, experts also recommend boiling eggs over medium heat and not putting cold eggs directly in boiling water to limit cracking. After boiling, you should soak the eggs in cold water for a few minutes to make it easier to peel.
Small tips during cooking can help familiar dishes become more perfect. Just add a little salt to the boiling water pot, peeling eggs after cooking can become simpler and faster.
