your hands so that the crust is tender.
Underwater peeling (in a bowl of cold water): the water slides under the membrane, raising the shell cleanly.
🌟Tip: Add 1 teaspoon of baking soda to the water, in which you cook the egg. This raises the pH and weakens it the bandage between the egg white and the shell.
❌Which doesn’t work (contrary to popular belief)
Spot holes before cooking → Risk of cracking and uneven frying.
Adding vinegar to water → Helps loosen broken egg whites, but does not improve their peeling.
