Kettle Egg Boiler Descaling

Kettle most of the time suffer calcification. Surely this is always dependent on the hardness or direction of the water. It has a slow heating element but surely a small white film of lime forms overtime that already requires descaling the kettle. In addition, decalcifying results to heating since the coil is free of lime.

In descaling kettle or egg boiler at home, there are remedies. If you do not have water softener, you can also use a solution of vinegar for water descaling. This is mixed about half a liter of water with half a cup of vinegar. This solution is then boiled in the kettle or completely normal.

You can repeat the whole thing several times depending on the severity of scales in egg boiler and crusts on the heating element. Those who do not necessarily use pure vinegar or vinegar, you can use citric acid.

Citric acid has the scent advantage since it smells pleasant unlike the vinegar essence. After each decalcification, rinse with cold water to remove any residues of the vinegar. If vinegar or citric acid is left behind, your boiled water will taste like these substances.

If the tap water is too hard and has many traces of lime, it can be cheap to use water from the beverage trade. It will extend the usability of the kettle and you do not need to descale often.