Why are some boiled white eggs difficult to peel while braised eggs are indeed easy to peel?

As a food that we often come into contact with in our lives, eggs are loved by everyone because they are nutritious and relatively cheap. Especially in the morning, many people like to eat an egg, which saves time, effort and nutrition, and in the evening, makes a tomato egg noodle, which is appetizing and healthy. It can be said that eggs have become an indispensable food in every household.

So when boiling eggs in the morning, we will find such a phenomenon, that is, hard-boiled eggs, some are easy to peel, and some are not easy to peel, why is this? There may be several reasons for this:

1. The eggs are too fresh. Eggs are usually hard to peel if they are cooked three days before they are born. Because the freshly laid eggs have more moisture, and the connection between the eggshell and the egg white is relatively tight, such eggs will not be easy to peel when cooked.

And to solve this problem is also very simple, eat this egg three days after the birth of the egg, the phenomenon will improve, and it will not be so difficult to peel.

2. Because of the principle of thermal expansion and cold contraction. If you boil the eggs and boil the water in the pot before putting the eggs in, it is also more difficult to peel such eggs. Because the cold egg enters the hot water, it usually makes the eggshell and the egg white tightly connected at once under the effect of the principle of thermal expansion and cold contraction, and the hard-boiled egg will be more difficult to peel in this case.

And to solve this problem, it is also very easy to do, that is, put the eggs in when the water is still cold, so that the eggs and water slowly become hot together, and there will be no thermal expansion and contraction that makes the eggs difficult to peel. Following the principle of thermal expansion and cold contraction, it doesn't matter if you accidentally put the egg into hot water and cook it, to make this kind of egg easy to peel, you must quickly put the hard-boiled egg into the cold water, so that in the cold water, the egg white and the egg shell will become some gaps under the action of thermal expansion and cold contraction, so that the egg will become good.

3. Some eggs are easy to peel, and the reason why some eggs are not easy to peel may be whether there are small holes in the egg shell. If there are some small holes in the shell, then the boiled egg will be easy to peel, and if the egg is whole, then the boiled egg will be relatively difficult to pluck a little. In the same way, if you want to make the egg easy to peel, you can poke some small holes in the egg when boiling the egg.

4. The reason why eggs are not easy to peel may also be the wrong way to dial. Some people like to pick the egg shell a little bit, so that the egg peeling is very slow. And if you knock the egg out of a small hole first, and start peeling the egg in a circle along this small hole, it will make the egg much easier to peel.

Boiled white eggs are boiled in water, and water H2O has no ingredients, braised eggs are added to the water with other materials, the composition of the water will change, the eggs are porous, and the water will seep into them, which may cause the ingredients to change so it is easy to peel, and some of the braised eggs are slightly broken egg skin.

Because of the principle of thermal expansion and cold contraction, if you boil the water in the pot first after boiling the eggs, and then put the eggs in, such eggs are also more difficult to peel.

Recently, a friend in the circle of friends proposed that the eggs she ate one day tasted bad, and felt rustling, the key is that the eggshell is very difficult to peel, and he even suspected that the egg might be spoiled, and many people gave advice, and finally she also concluded that there are several reasons, namely "the egg is not fresh", "add salt and vinegar when boiling, and peel the shell", "after cooking, put it in cold water to better peel the shell", is this really the case?

Why is this happening with fresh eggs? To put it in layman's terms, it is that the fresh eggs just produced have a high water content, the egg white is relatively thin, and it is easy to stick to the shell when boiling, and the professional point is that the carbon dioxide content in fresh eggs is high, and its pH value is about 7, at this time, the egg white has the strongest adsorption force, and it is easiest to stick to the egg shell, and the taste of the egg at this time is the worst, and the boiled egg yolk has no fragrance in the mouth, and the egg white is not elastic.

How to solve the problem that eggshells are not easy to peel? When eggs are sluggish to not make money, I will boil a lot of tea eggs to eat by myself, and sometimes I will take them to sell, I also have a good experience in how to make boiled eggs good to peel the shell, those who teach you to add salt and vinegar when boiling are not a good way, that can only prevent the egg shell from breaking, it is useless to make the egg shell peel, after boiling it may be so useful to soak it in cold water, but it is also very useful for too fresh eggs, and if the eggs soaked in cold water are not eaten in time, it's going to break if it's very tolerant.

My method is very simple and effective, that is, it is best to pick eggs that have been stored for a period of time, because as the eggs become longer and longer, the water in the egg white is evaporated and becomes thicker, and its pH value will become higher and higher, and the adsorption force of the egg white and the egg membrane will become smaller and smaller.

You don't have to bother to distinguish which is fresh and which is stored for a period of time, my master also has a look at the time, the best way is to boil two to try it, and find that it is not good to peel the shell, just put it at room temperature for a week, so that it is easy to peel the shell when it is boiled again, if it is a hot weather in summer, it can be shortened to three or four days, do not worry that the eggs will deteriorate, as long as the eggs have not been washed with water, the protective film on the eggshell will protect the eggs from bacterial erosion.

Finally, a reminder is that the eggs are not easy to peel, be sure to put the fresh eggs at room temperature and wait, do not put them directly in the refrigerator to refrigerate, because eggs are also living organisms, to change the internal pH value through respiratory precipitation, low temperature refrigeration will inhibit this respiration, and the humidity in the refrigerator is large, which is not conducive to the evaporation of excess water of eggs, as long as you pay attention not to get wet at room temperature.

The fresher the egg, the more difficult it is to peel, and it is perfect to cook eggs with 7 to 10 days of eggs in the refrigerator. Over time, many of the characteristics of freshly laid eggs have gradually changed, and the two that have the greatest impact on egg peeling are the pH of the egg white, and the second is the volume of the egg's contents.

No. During the boiling process, if the pH of the egg white is higher, then the egg shell is easy to peel. Fresh eggs are difficult to peel due to the high carbon dioxide content in the eggshell and the low pH value during the boiling process.

So hard-boiled eggs are difficult to peel because the eggs are fresh.

It may be that the boiled egg is not fresh, and it may be that the egg is too fresh, and the shell of the boiled egg will also be extremely difficult to peel.

If the eggs are not fresh enough, it will be difficult to peel off the shells completely when peeling, and the eggs will be torn.

<>1. Because the pH between the egg protein and the inner membrane is carefully affected, when the pH value of the egg is 7, the adhesion is the largest, and it is the least easy to peel after cooking.

2. When the pH value of the egg reaches more than 8 after a period of time, the adhesion is reduced, and the boiled egg is easy to peel off the shell.

3. Also because of the protein in the fresh egg and the film film on the epidermis, when boiled, the protein inside will swell, become soft and stick to the film, and it is not easy to peel the skin.

1. Because the pH degree between the egg white pants and the inner membrane has an effect, when the pH value of the egg is 7, the adhesion is the largest, and it is the least easy to peel after cooking.

2. When the egg is at that time for a period of time, when the pH value of Huyan reaches more than 8, the adhesion is reduced, and the boiled egg is easy to peel.

3. Because of the protein in the fresh egg and the film of the skin, when boiling, the protein inside will swell and become soft and stick to the film, which is not easy to peel.

1. Eggs are a more popular food in our lives, but sometimes after the eggs are cooked, there will be a situation where the skin is not easy to peel, and 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 heat expansion and cold contraction, so that the eggs are not easy to peel and peel.

2. In addition, it is also possible that we have not boiled the eggs long enough, so that the skin on the surface of the egg will not stick to the egg 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.

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

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

In addition, it is also possible that we do not boil the eggs long enough, so that the skin on the surface of the egg will not stick to the egg 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.

The egg shell has egg whites sticky to it, which is not easy to peel off, and the onion skin will peel off. Commonly known as "skin protection", it means that the eggs are fresh. The new egg protein is not yet jelly-like.

After cleavage, the layers are dehiscence. The egg white is tight and not easy to come out. As a result, new eggs tend to stick together, and old eggs tend to peel off after they are formed.

The phoenix coat between the new egg shell and the egg white is thin and brittle, cracking and breaking when touched, and has not yet played the role of separating the egg white and the egg shell. After a few days, the phoenix clothes become thicker, the softness becomes higher, and the phenomenon of sticking to the shell does not occur. The freshly laid eggs have a small air chamber and a large amount of moisture.

Using the principle of thermal expansion and freezing contraction, the space for the growth and contraction of new eggs is small, and the combination of shell and phoenix clothes and egg whites is relatively tight, and it is easy to stick. When the eggs are undercooked, they also stick to the shells. After cooking, the egg whites are tightened and the egg shells and egg whites separate naturally.

The choice of eggs is fresh and ancient, with a pH value of about 7, and the adhesion between the inner membrane and the egg white is the greatest at this time, so it is the most difficult to peel the shell after cooking. Eggs are kept for about 7-10 days in the cold winter; In the hot summer, it will be saved for about 1 to 2 days. The pH value of the protein reaches about the same level, and the connection between the protein and the membrane is the most relaxed, so it is easiest to peel the shell when boiling eggs.

Method of boiling eggs in cold water: If you boil eggs in cold water, it will take a long time to boil. In this process, the eggs are easily boiled and become difficult to peel.

Warm water: about 30 degrees Celsius, the yolk of the egg is easy to coagulate. In this way, the eggs are easy to peel after boiling.

Fierce fire: the fire is too strong, the egg is unevenly heated, the eggshell is easy to break, the water is soaked in the egg, stained with paste, and the egg is not easy to peel off when cooked. Warm fire:

Cook eggs over warm heat. The eggs are heated evenly, and the shell is not easy to break, so it is easy to peel off the shell.

The main thing is that fresh eggs that you just bought don't peel, so things that have been left out for a few days often peel off. According to a friend, when boiling fresh eggs, put less salt and let them cool in cold water after cooking, so that they can easily peel off. It only takes a little work, but it's not very easy to peel.

It is more difficult to peel than if it is a new egg that is boiled after a few days. Eggs that have been left for too long are not good. One is easy to spoil (the temperature is very high in summer, and it is possible to spoil in a week or so.)

It starts to turn yellow, and then it becomes bad and stinky because it is infected with bacteria, and it is impossible to eat it), and the other is that even if it does not go bad, the inside of the egg white and the eggshell sticks together easily, and it cannot be peeled off smoothly even if it is cooked. Another problem is that the method of scooping hard-boiled eggs into cold water and marinating them has a certain effect on peeling the skin well, and ordinary people can peel and eat it like this without any problems. Motherhood and in the case of children during lactation should never be soaked in cold water.

Eating such eggs will cause diarrhea.

Hard-boiled eggs are not easy to peel, all because they do not pay attention to the water temperature, boiled eggs should be cooked in a pot under cold water, and boiling the underwater pot can easily lead to the protective layer of the egg and the egg are integrated.

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.