How long does it take to boil an egg? It's easy to peel off the shell

After cooking eggs for 8-10 minutes, soaking them in cold water makes them easier to peel. The difficulty of peeling eggshells is related to factors such as cooking time, cooling method, and freshness.

Egg whites gradually solidify during the heating process. When boiled for 8-10 minutes, the egg whites completely solidify while the yolk remains tender and smooth. At this time, the adhesion between the egg membrane and the egg whites is low. Immediately put the boiled egg into cold water and use the principle of thermal expansion and contraction to separate the eggshell from the protein, ensuring a smooth surface when peeling. The egg membrane of fresh eggs is tightly attached to the eggshell, and eggs stored for 3-5 days are more likely to peel off due to an increased air chamber. Eggs boiled for less than 5 minutes have incomplete denaturation of the egg protein, and the egg membrane is tightly attached to the protein, which can easily lead to protein damage when peeled. The surface of the egg yolk will form grayish green ferrous sulfide after more than 12 minutes, which does not affect consumption but affects appearance. The cooking method using a steamer or cold water may prolong the effective cooking time, and the duration needs to be adjusted according to the equipment.

Select eggs of uniform size, and adjust the water to a small fire after boiling to keep it slightly boiling, so as to avoid the collision and breakage of eggshells caused by intense boiling. Before peeling, gently tap both ends of the egg to allow air to enter, and the peeling efficiency will be higher starting along the air chamber. When storing eggs in daily life, it is recommended to place them with the blunt end facing upwards to help stabilize the position of the air chamber. If batch processing is required, a small amount of white vinegar or baking soda can be added and boiled to soften the eggshell membrane and improve the success rate of shell peeling.