Want to go even further? Here are some additional tips for combining it with lemon:
Add a pinch of salt to the water: this slightly strengthens the shell.
After cooking, gently roll the eggs on the work surface to create micro-cracks.
Use eggs that aren’t too old: they’re harder to peel and benefit even more from the lemon’s effect.
And what about the taste?
The good news is that lemon doesn’t change the taste or nutritional value of your eggs as long as the shell remains intact. No sour notes, just perfectly cooked eggs that will complement your salad, picnic, or Sunday dinner.
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