There is nothing more frustrating than the situation when the shell adheres to the protein of the boiled egg so much that removing it becomes extremely tedious. The perfectly peeled egg looks great on the table, but it tastes better. Check how to get rid of the problem with peeling the eggs once and for all.
You have often wondered confidently, Why does the shell go away from the eggs? Fact, you can really irritate when peeling.
The acidity of the egg turns out to be a problem. The neutral pH is marked at level 7, and everything that is below this number is more acidic. However, what is above is alkaline. Importantly, freshly collected eggs – up to 3 days – have lower pH and are more acidic. The older the egg, the higher its alkalinity. The increase in alkalinity may result from the shell damage formed over time. Carbon dioxide escaping then increases the pH.
Under the egg shell there is a membrane containing large amounts of keratin, the acidic environment strengthens this membrane. In fresh egg, during cooking, keratin is associated with protein and it is difficult to separate them later. The eggs you buy in the store have about 8-9 days, the alkalinity in them is greater, weaker bonds, so the cooked protein is much easier to separate from the membrane.
The conclusion is simple – the older the eggs, the easier it will be to you, and when peeling fresh you have to work a lot. Does this mean that you have to buy only older eggs? Not necessarily. There is a way for each egg to peel without much problem.
How to peel eggsto make this activity much less annoying? Use a glass with cold water – put just cooked, cooled egg and shake it vigorously. This will cause at least a partial burst of the shell, the water flowing into the protein part, while the whole will easily peel.
Another option is a delicate tap on the top, thanks to which the shell will start to separate from protein.
What to do to make the shell away from the eggs? You can act at the cooking stage.
The key to success is adding to the pot with boiling eggs … a few slices of lemon. It turns out that the releasing citric acid at the time will make the shell away almost alone. Apply this trick and you will forget about the problems with peeling eggs once and for all.
Another idea is to add a little sparkling water – pour half a glass into the pot before cooking eggs. Carbon dioxide present in sparkling water will loosen the structure of the shell, making it much easier to remove.
Source: NowowoPuje.pl
