We have all been through this: try to peel a boiled egg, but to spoil it completely, as the hard shell is glued to the white. Worse yet, the egg is covered with adhesive membrane pieces.
The internet is full of several tricks that claim to avoid this problem. But there are several reasons why eggs can be difficult to peel. Fortunately, that means that also There are scientific strategies that we can use to avoid the problem.
Factors that influence eggs
The eggs are composed of a porous and porous shellan internal and external membrane, the clear (albume) and a gem surrounded by a membrane in the center. There is also an air chamber between the inner and outer membrane near the shell.
Many research was conducted in the late 1960s and in the 1970s about the factors that affect the ease of peeling eggs after being cooked.
One of these factors is the egg Clara. One from the 1960s indicated that egg Clara PH must be in the range of 8.7 to 8.9, quite alkaline, so that the egg is easier to peel.
The storage temperature also plays an important role. One showed that Store eggs at about 22 degrees Celsius provides better peeling results than storing them at lower temperatures of 13 ° C, or even fridge temperatures, from 3 to 5 ° C.
Of course, there is a risk of deterioration if eggs are stored at higher ambient temperatures.
In studies, an increase in storage time before cooking – using less fresh eggs – Also increased the ease of peeling.
First Step: Avoid fresh eggs
The fact that fresh eggs are more difficult to peel is relatively well known. Based on the above factors, there are some reasons for this.
On the one hand, in a fresh egg, the Air chamber is still quite small. As the egg ages, it loses (very much) the moisture through the porous shell, increasing the size of the air chamber while the rest of the egg content shins. A larger air chamber facilitates the beginning of peeling.
In addition, the egg whites, although they are already relatively alkaline, increase the pH As eggs grow old, making them easier to peel.
Step Two: Water Temperature
Some experts in cooking eggs believe that start with water to boil and Download for Lum Before placing eggs gently in water provides a better result. However, it is best to do this with eggs at room temperature to prevent them from cracking due to sudden temperature change.
The reason behind this approach is that exposure to higher temperatures since the beginning of cooking also Facilitates the separation of the membrane from the shell and the egg white.
In addition, the fast and hot start Facilitates the denaturation of proteins of egg white (change in structure as they cook) and the connection between them instead of the membrane.
After baking the eggs for the desired time (usually 3 to 5 minutes for liquid yolks, 6 to 7 minutes for creamy yolks and 12 to 15 minutes for hard yolks), can dive them into cold water. This should help Clara shrink slightly and separate from the shell, facilitating the peel.
Step three (optional): Add water ingredients
Other suggestions for improving disgusting include Add salt to boiling waterbut this has varied results. This approach really improved the peeling, but this effect was lost after eggs were stored for long periods.
Acids and alkalis also or removal of egg bark. The patent that describes this used quite aggressive substances in order to dissolve the shell.
But based on this idea, you can try Add baking soda or vinegar to the water. With vinegar, the theory is that it attacks calcium carbonate in the egg bark to help with its removal. As for sodium baking soda, being alkaline, it can help to highlight the membrane of the shell.
Bonus: Alternative cooking methods
There are other methods to bake eggs, such as steam cooking, frying without oil and even in the microwave.
When cooking the eggs steam, some advocates theorize that water vapor penetrates the egg bark, Loosening the Clara membrane and thus making the egg much easier to peel.
Although recent studies have been carried out on the air frying of other foods, there is still room to better understand how this style of cooking can affect eggshells and the ease of peeling.
Lastly, after separating the shells from the eggs, Don’t pour them simply in the trash. There are many different uses for them, including compound, mesh repellent and snails in your garden, small biodegradable for seedlings or even something as advanced as.
