My nana swore by adding lemon juice while boiling eggs. Here’s why

1. Easier Peeling:

No more struggling with bits of shell stuck to your egg white. The lemon juice trick ensures that the shell comes off smoothly and effortlessly.

2. Improved Texture:

Boiling eggs with lemon juice results in a tender white and a perfectly cooked yolk, thanks to the even heat distribution facilitated by the altered water composition.

3. Enhanced Flavor:

While the effect is subtle, some people notice a slight, pleasant enhancement in flavor due to the infusion of lemon essence.

1. Prepare Water:

Fill a pot with enough water to cover your eggs by about an inch.

2. Add Lemon Juice:

Squeeze the juice of half a lemon into the water. Alternatively, use about 1-2 tablespoons of bottled lemon juice.

3. Boil Eggs:

Add the eggs and bring the water to a boil. Once boiling, reduce the heat and let the eggs simmer for your desired amount of time—typically 9-12 minutes for hard-boiled.

4. Cool and Peel:

Remove the eggs and place them in an ice bath to cool. Once cooled, gently crack and peel the eggs.

By adopting my nana’s simple, yet effective technique, you can elevate your boiled egg game with minimal effort. The next time you have a craving for a perfectly boiled and easily peeled egg, give the lemon juice trick a try. You just might find it becomes your new kitchen secret, too.