Is it easy to peel boiled eggs with vinegar or alkali?

Add a little vinegar when boiling eggs, and it is easier to peel off the shell of the egg after cooking, which is not only easy to peel, but also tastes more delicious and has richer nutritional value.

Boiled eggs, just simply boil the eggs, and then immediately put them in cold water, and start peeling the shells when the eggs are still a little hot, so that it is best to peel the shells, and there is no need to waste vinegar or alkali.

Boiled eggs can also be easier to peel when soaked in cold water or ice water.

Eggs are rich in protein, eating an egg every day can also provide our body with the protein needed for a day, so there are many parents who will boil an egg or fry an egg for their children every morning, and office workers will also choose to eat eggs for breakfast, in our family, basically breakfast is eggs, boiled eggs, fried eggs, egg cakes, egg soup, in short, it is also a different kind of method to make eggs, today let's talk about who boiled eggs, boiled eggs are difficult to peel? Someone adds salt, someone adds alkali, it's not right! 2 drops of "it" automatically shelled!

The practice of boiled eggs is very simple, and it is also a very trouble-free practice, sometimes I will boil two eggs very late in the morning, and eat them on the road, but many times, the shell of the liquid or careful egg is very difficult to peel, in fact, it is not only my own boiled egg shell at home is difficult to peel, when eating tea eggs in the breakfast shop, some egg shells are also difficult to peel, and a large part of the peeled egg whites are stuck to the eggshell, which is also very wasteful.

In order to avoid the incomplete peeled eggs, so when boiling eggs, I also thought about various methods, at first I used water to cook eggs, and then I saw that some people on the Internet said that they need to add a little salt when boiling eggs, but it is still the same as adding salt is not easy to peel, and later some people said that they can add a little alkaline noodles, and people who have tried this method also know the results, and the egg whites are still stuck to the eggshell, is there no way?

When boiling eggs, whether it is adding salt or edible alkali, although it can make the eggs expand quickly and the eggshell will crack automatically, the eggs boiled in this way not only change the taste, but also be incomplete and unsightly, because in the process of boiling, the egg shell will break quickly, which will cause the egg liquid inside to flow out, and the boiled eggs are not good at all. In fact, if you want the boiled egg dumplings to be complete, tender and easy to peel, the method is very simple.

Prepare an appropriate amount of eggs, clean the eggs, add a sufficient amount of water to the pot, wait until the water boils, drop two drops of white vinegar, and then put in the eggs, because the eggshell has calcium carbonate components, and it will change after encountering white vinegar, so that the egg white will not stick to the eggshell, and the hard-boiled eggs include a particularly fast, take the egg and roll it, automatically dehull, and the egg white is intact, and the egg is very tender to eat.

The best way is to put a little salt in the boiling eggs, and the cooked eggshells will easily dry up and peel off. Soak the eggs in cold water first, and then put them in hot water to boil, while boiling, the eggs are not hungry and not easy to break, and the eggshell is easy to peel off.

Some people say that vinegar is put in, but it seems that it will only destroy the structure of the shell, not necessarily even if it is easy to peel, and according to the above principle, it is the opposite of socks (people make the water alkaline, and the vinegar becomes acidic).

Boiled eggs with vinegar, the principle of automatic shelling of eggs without liquid seepage and slippery cracking is that the composition of the eggshell is calcium carbonate, calcium carbonate and acetic acid have reacted, and the softened egg shell is not easy to crack at this time, and the egg shell is easy to fall off after cooking.