Lemons are great for flavoring food and adding a little acidity to recipes, but they may also become your culinary best friend. Learn this secret trick with lemon that most people miss.
To what use does a lemon wedge provide flavor to boiling egg whites?
If lemon is the citrus fruit of choice for cocktails and mouthwatering dishes, it may also assist with the arduous and time-consuming process of peeling eggs. Peeling the eggs, or removing their shell, is the next step after boiling them for around 10 minutes in simmering water. Unfortunately, not all membranes are as easy to open or detach as others. They may be tricky to peel and might not always come out looking as white as you’d like.
What does this advise mean for peeling eggs?
Before you boil the eggs, slice a lemon in half and brush the halves on top of the shells. You may also add a quarter of a lemon to the water while the eggs are cooking. Next, drop the eggs into the water and let them rest until they reach the consistency you like. As you can see, the membrane will come right off after cooking. The eggshells may now be easily removed.
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