2. Prevents eggs from cracking during boiling

Eggs often crack when exposed to high temperatures or temperature differences. The citric acid from the lemon not only softens the shell but also makes it more flexible, reducing the chance of cracking when placed in boiling water. As a result, you can achieve perfectly intact eggs without deformation.

3. Maintains the freshness of the eggs

Lemon’s acidic nature helps keep eggs fresh for longer by reducing bacteria that can cause spoilage. When boiling eggs that have been stored for a while, lemon also helps improve the taste, reducing any unpleasant odor, which is especially useful for eggs that have not been stored properly.

4. Makes the eggs whiter and shinier

When you add lemon to the boiling water, the eggshell may undergo a slight color change, becoming shinier and more attractive. Hopefully, you’ll notice this small yet valuable difference after using lemon in the boiling process.