Why cook eggs with lemon: our tips

The lemon trick that changes everything

Here’s the solution: Simply add a few slices of lemon or one to two teaspoons of lemon juice to the water while it’s cooking. Yes, it’s that simple. And the effects are very convincing:

Easier
peeling: Lemon juice makes the membrane under the shell less sticky. The result: After a quick dip in cold water, your eggs peel themselves effortlessly, without sticking or curling. No more damaged eggs after peeling!
Fewer cracks when cooking:
The acidity of the lemon softens the shell slightly. This limits temperature shocks and prevents those unsightly cracks from forming. Your eggs come out intact and even.