Why are hard boiled eggs easy to peel and some bad?

Skillfully boiled eggs are easy to peel.

If the hard-boiled eggs are not peeled well, they will make a mess and affect the appetite. Some people use the method of peeling just out of the pot, which is hot and unsafe; Some people take the eggs that have just come out of the pot and immediately put them into cold water (called hot expansion and cold contraction), which is unhygienic. Practice has proved that the above two methods cannot completely peel off the eggshell.

I'll tell you a way: add an appropriate amount of water to the pot (more than the boiled eggs) and boil, put the eggs in boiling water, the number of eggs is not too much, generally no more than 30, boil for 8 9 minutes (not less than 8 minutes and not higher than 9 minutes). Immediately stop the fire out of the pot, the eggs boiled in this way are both tender and nutritious, no matter how long you put the eggs in the palm of your hand, gently hold the eggshell can be loosened, and the whole shell will be taken off.

Some eggs are hard to peel because they are attached to the shell when boiled.

Hard-boiled eggs are the inside, so if they are very hot, they can be peeled by soaking them in water for a while.

Because the shell of an egg is not elastic, whereas an egg is cooked to make it elastic.

I think it may be because some have been too cold and some have not been in cold water, and eggs that have passed cold water are easier to peel.

Choices on eggs: fresh and stale. Do not boil fresh eggs, because the shell of fresh eggs is sticky to the egg white and yolk, so it is difficult to peel off after cooking.

Hard-boiled eggs mainly depend on how tightly the eggs inside are cooked, which will affect the peeling.

This has a lot to do with the egg itself, and this is also a normal phenomenon.

It mainly depends on how you take it out, and if you put it in cold water as soon as you take it out, it won't be like this.

Because the quality of eggs is not the same, and the method of boiling eggs is also different.

Eggs are a popular food in our lives, but sometimes after the eggs are cooked, there will be a bad peeling situation, sometimes the boiled eggs are not easy to peel may be because the eggs have just been cooked, and the eggs inside are tightly attached to the eggshell because of thermal expansion and cold contraction, so that the eggs are not easy to peel and peel.

In addition, it is also possible that we have not boiled the eggs long enough so that the skin on the surface of the eggs will not stick to the shell, so there is no way to peel off the skin when peeling the shell, so when cooking, we must cook them completely before taking them out and eating them.

When we boil eggs, we can put eggs and water into a pot, heat them over low heat until the water boils, and then turn off the heat and simmer the eggs for a while after a while. Then take out the eggs and let them cool slightly before peeling the shells, so that the eggs will be easier to peel.

Hard-boiled eggs are not easy to peel, which means that the eggs are very fresh eggs, and they are easy to peel when they are boiled after a few days. It is not easy to peel the skin, you can put it in cold water and ice for a few minutes.

How to boil eggs and peel them:

1.Master the time to boil the eggs, usually about 5 minutes, so that the hard-boiled eggs are soft and taste good. Don't cook it for too long, or the eggs will have a strange taste and won't taste good.

2.After the eggs are cooked, they should be put in cold water immediately to cool down, otherwise the remaining boiling water temperature will make the eggs difficult to cook, or you can control the time of the eggs to be a bit short, then turn off the heat and let the eggs boil in water and cook the eggs for a while.

The main reason why it is difficult to peel eggs is that there is a part of boiled eggs. When we boil eggs, the eggs must be very fresh, because the eggs are not fresh, it is easy to scatter the yolk, the yolk and the egg white are mixed together, so the boiled eggs must be difficult to peel. And when boiling eggs, if it is boiled in hot water, it must be easy to stick to it, you must have heard of heat expansion and cold contraction, boiled eggs are this principle, so the water for boiling eggs can not use hot water, you must use cold water.

1. Boiled eggs have just come out of the pot:

As the name suggests, boiled eggs are boiled eggs in water, and after the eggs are boiled at high temperatures, the egg whites inside the eggs will expand and will stick tightly to the egg shell, and it will be difficult to peel the egg shell.

Second, the eggs are relatively fresh:

If the eggs are fresh, the egg whites will expand during the boiling process, and they will become softer, and they will even boil to the outside of the shell.

After talking about the reasons why eggs are not easy to peel, let's talk about how to make boiled eggs to peel well.

Before boiling eggs, you can gently knock the eggs so that there is a slight crack in the shell, and be careful not to use too much force.

The second method is to quickly throw the eggs into cold water after they are cooked, and use the principle of thermal expansion and cold contraction to separate the egg white from the eggshell.

Eggs are not easy to peel when boiled, because the shell and egg white are the same as hot and cold, and it is not easy to separate, so it is not easy to peel the shell.

The easiest way is to put freshly cooked hot water in cold water and let the eggshell cool down quickly, so that it is inconsistent with the egg white shrinkage, creating a separation layer. It's easy to peel the skin.

The reason why the egg is not boiled and peeled is because the egg is relatively fresh, and it can be quickly put in cold water, so that it can be good?

After the eggs are cooked, they should be placed in cold water for a while, and the principle of heat expansion and cold contraction is that the skin and the egg are separated, so that the skin can be peeled.

After the eggs are cooked, put them in cold water. It's easy to peel the skin.

After the eggs are boiled, soak them in cold water and peel them well.

Freshly boiled eggs are difficult to peel because the eggs are not cooked, so the eggs are peeled off a piece of egg white. The second is that although the egg is cooked, the eggshell and the egg white stick together, and even if the shell is peeled off piece by piece, the egg white will be brought down.

You can soak the boiled eggs in cold water while they are hot, and then peel them to peel them. (Hard-boiled eggs should be soaked in boiled and cooled water, because the egg shell itself has many small holes, and a large number of bacteria in unsterilized water will enter the eggs through the small holes Why is it difficult to peel freshly boiled eggs, because the fresher the egg, the more difficult it is to peel.)

The ease and difficulty of peeling hard-boiled eggs is mainly closely related to the tightness of the inner membrane and the egg white, and its tightness depends on the nature of the egg white.

According to modern biochemical analysis, the acidity of protein is the most important factor affecting the adhesion of protein to shell membrane. According to the measurement, the pH value of freshly laid eggs is about 7, and the adhesion between the inner membrane and the egg white is the greatest at this time, so it is the least difficult to peel the shell after cooking. The egg is a living organism that will carry out respiration, and after it is stored for a period of time, with the accumulation of metabolic wastes, the pH value of the egg white will gradually increase, so that the adhesion of the egg white to the inner membrane will gradually decrease.

When the pH value reaches about the same level, the connection between the egg white and the membrane is most relaxed, and it is easiest to boil and peel the eggs. The pH value of the protein reaches about 7 to 10 days in the cold winter; In the hot summer, it only takes 1 to 2 days.

As eggs age, some of the carbon oxides in the shell are lost through tiny pores, resulting in whiter eggs. At the same time, humidity is lost, making the air cells in the bottom layer of the egg larger. "When the air chamber expands and the contents of the egg shrink, the shell becomes easier to peel"；The USDA took the eggs from the farm and created a table to state them; "For this reason, old eggs are a better choice for the fully cooked method.

If you end up beating very fresh eggs and you're about to cook them, you can add half a teaspoon of baking soda to the water to make the cooking water alkaline (although this will enhance the sulfuryl flavor).

It may be because the boiled egg is not easy to peel because it is just cooked, and the egg is close to the eggshell because of the heat expansion and cold contraction, or it may be because the egg is not boiled long enough, so the skin on the surface of the egg will not stick to the egg shell, so it should be cooked when boiling the test order, and after boiling, it is best to soak it in water and then peel it, so that it is easy to peel a lot.

Because when the egg is just born, the film inside is still connected, so it is not easy to peel the shell, and it will be easy to peel the shell after a few days.

Because the eggs are fresh or fresh out of the pan.

Summary. The difficulty of peeling is mainly related to the tightness of the inner membrane and the protein. The acidity of the protein is the most important factor affecting the adhesion of the protein to the shell membrane.

The pH value of the eggs just laid by the chicken is about 7, and the adhesion between the inner membrane and the egg white is the greatest at this time, so the hard-boiled eggs are the least difficult to peel. It is best to boil the eggs in warm water, then put them in cold water to cool them quickly, and then put the eggs on the table and gently knead them with your hands, and knead the shell into small pieces to peel them.

Why are hard-boiled eggs easy to peel and some bad?

The difficulty of peeling is mainly related to the tightness of the inner membrane and the protein. The acidity of protein is the most important factor affecting the adhesion of protein to shell membrane. The pH value of the eggs just laid by the chicken is about 7, and the adhesion between the inner membrane and the egg white is the greatest at this time, so the hard-boiled eggs are the least difficult to peel.

The best way to stir the eggs is to cook them in warm water, then put them in cold water to cool them quickly, and then put the empty eggs on the table and gently knead them with your hands, and knead the shell into small pieces to peel them.

Thermal expansion and cold contraction, the egg white in the boiled egg expands and sticks to the egg shell, so it is not easy to peel the skin, soak it in cold water, and after soaking it in cold water, the egg is cold and wrinkled The egg is better peeled by the white hand and the egg manuscript is separated from the shell.

It is also possible that the cooking is not working, and the influence of temperature and time causes the chickens to dislike the eggs and peel them poorly.

There is also a saying that native eggs are easy to peel, and feed eggs are peeled and sticky.