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Tip: Add Lemon Juice While Boiling Eggs for Perfect Results Every Time

Boiling eggs seems like a simple kitchen task, but we all know how tricky it can be to get them just right — whether you want a perfectly cooked hard-boiled egg or a silky soft-boiled one. One game-changing trick that professional chefs and home cooks swear by is adding lemon juice to the water while boiling eggs.

This small addition makes a big difference in how your eggs cook and peel. Curious how it works? Here’s the full scoop on why and how to add lemon juice to your boiling eggs for flawless results every time.

🍳 Why Add Lemon Juice When Boiling Eggs?

1. Easier Peeling

Lemon juice slightly changes the pH of the water, which helps prevent the eggshell from sticking to the egg white. This means your eggshell will come off in bigger, cleaner pieces, making peeling quick and frustration-free.

2. Prevents Cracks

The acidity of lemon juice can help strengthen the eggshell during boiling, reducing the chance of cracks and messy leaks in the water.

3. Better Texture

Adding lemon juice may help maintain the tender texture of the egg whites, preventing them from becoming rubbery or overcooked.

🧑‍🍳 How to Use Lemon Juice When Boiling Eggs

Ingredients & Tools:

• Fresh eggs
• Water (enough to cover the eggs)
• 1–2 tablespoons lemon juice (fresh or bottled)
• Pot with a lid
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