Have you ever wondered why some people seem to have no trouble peeling boiled eggs, while others struggle to get rid of those tiny bits of shell?
The answer lies in the acidity of lemon juice.
When you add lemon juice to the water while boiling eggs, the acid in the juice reacts with the calcium in the eggshell, making it less adherent to the egg white. As a result, the shell becomes easier to peel off, leaving you with smooth and perfect eggs every time.
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Made this for dessert, and guess what? My hubby and I couldn’t stop eating it, and he devoured more than half!
