The surprising trick with two slices of eggplant
Here’s a clever trick that few people know: add two slices of raw eggplant directly to the water when cooking eggs. Yes, you read that right. This vegetable, often reserved for gratins or summer stir-fries, has more than one trick up its sleeve.
During cooking, the eggplant naturally releases compounds that slightly alter the water. Without affecting the taste of the eggs, it helps reduce the sticking of the white to the shell. The result? A shell that peels off more easily, almost like magic. It’s simple, economical, and effective, especially when you have to prepare a large quantity of eggs for a salad.
Rapid cooling, an essential reflex
Another key step that’s often overlooked is immediate cooling. As soon as they’re cooked, plunge your eggs into a large bowl of very cold water. This thermal shock allows the white to shrink slightly, creating a space between the shell and the inside of the egg.
A little bonus: the cold water seeps under the cracked shell and acts as a natural lever. To take it a step further, gently tap the egg on the work surface, then peel it under running water. The shell will then slide off much more easily, without any snags.
Simple steps for a flawless result
If you’re in a hurry, another technique is to place the cooled eggs in a jar filled with water, close it, and then shake gently. The shell will crack evenly, making them easier to peel. There’s no need to force it: everything should be done gently, like when whipping egg whites.
Also, keep in mind that for salads, eggs that are too fresh aren’t always ideal. A slightly more mature egg often peels better while remaining perfectly flavorful: the ideal for easy egg peeling .
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