Never boil eggs without this ingredient: what you should definitely add to the water

Boiling eggs seems like a simple process, but even it has tricks that significantly improve the result. One of them is an affordable ingredient that few people know about. It helps to make eggs taste better, preserve their appearance and avoid damage during cooking.

The FoodOboz editorial team will tell you why you should add baking soda when boiling eggs. For this life hack to work, baking soda must be added correctly.

Why add baking soda when boiling eggs

Cooking is full of little secrets that make dishes better. One such trick is adding baking soda to the water while boiling eggs. This simple technique has several important benefits.

Softens water. Baking soda reduces water hardness by neutralizing minerals and salts that can affect the flavor of food. This makes eggs more tender and tastier.

Prevents cracks. Hard water often causes cracks in the shell, especially if the eggs are immersed in boiling water. Adding baking soda helps to avoid this problem because the softened water reduces the pressure on the shell.

Makes peeling eggs easier. Baking soda makes it easier to peel the shell after cooking. This is especially useful for fresh eggs, which are usually harder to peel.

To ensure that baking soda has the desired effect, follow these recommendations:

1. For every liter of water, add 1 teaspoon of baking soda.

2. Stir the water thoroughly so that the baking soda is evenly distributed.

3. Place the eggs in the water and bring to a boil. If your water is very hard, you can increase the amount of baking soda slightly. However, it is important not to overdo it so as not to change the taste of the eggs.