When cooking eggs, squeeze in some lemon juice.

A talent as ageless as cooking itself is the ability to boil eggs, a culinary mainstay. Either hard-boiled or soft-boiled, eggs may be a healthy and adaptable part of any dish. Now for a delightful twist: squeeze some lemon juice into the water as it boils. The flavor and ease of peeling eggs may be greatly improved by doing just one little step.

To begin, let's address the peeling. I think we can all relate to the frustration of trying to peel a hard-boiled egg and coming out with something less than ideal. The eggshells can be peeled more easily after a little soaking in water with lemon juice. Eggs will be easy to peel thanks to the acid in lemon juice, which softly dissolves the shell. There will be no more annoyance or broken eggs anymore!

Lemon juice does more than just make peeling lemons simpler. To complement the eggs' inherent flavor, a little squeeze of lemon juice might do the trick. It enhances a plain cooked egg with a subtle sense of freshness without becoming overbearing. Envision yourself starting your day with this tangy twist or enhancing your salads and sandwiches with these lemony eggs.

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