Why cook eggs with lemon: our tips

Between cracking shells, difficult peeling, and damaged egg whites, cooking hard-boiled eggs can quickly become a headache. However, a little grandmother’s trick, as surprising as it is effective, could put an end to these everyday annoyances. Are you ready to discover this lemon secret that could make your daily life in the kitchen easier?
Why your eggs are making your life difficult

We often think that boiling eggs is a piece of cake. But let’s be honest, how often have you had cracked shells in boiling water? Or struggled for minutes to peel them cleanly, only to end up damaging the white? Don’t worry, you’re not alone. These little problems are indeed related to the fragility of the shell and the structure of the egg’s inner membrane.

The lemon trick that changes everything

Here’s the solution: Simply add a few slices of lemon or one to two teaspoons of lemon juice to the water while it’s cooking. Yes, it’s that simple. And the effects are very convincing:

Easier
peeling: Lemon juice makes the membrane under the shell less sticky. The result: After a quick dip in cold water, your eggs peel themselves effortlessly, without sticking or curling. No more damaged eggs after peeling!
Fewer cracks when cooking:
The acidity of the lemon softens the shell slightly. This limits temperature shocks and prevents those unsightly cracks from forming. Your eggs come out intact and even.

Cleaner
shells: If you use eggs from free-range chickens, you may have noticed shells that are a little dusty or chalky. Lemon acts as a gentle cleaning agent, leaving your eggs beautifully clean after cooking.

Here’s how, step by step:
This is how you can integrate this tip into your routine:

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

Bonus tips for perfect eggs

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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 createUse 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.