How to cook eggs with good peeling tips

Adding a small amount of white vinegar or salt when boiling eggs and quickly supercooling them after cooking can effectively improve the smoothness of eggshell peeling. The difficulty in peeling eggs is mainly related to factors such as the acidity or alkalinity of the egg white and the cooling rate.

Before boiling an egg, use a needle to make a small hole at the round end of the egg. When boiling, air is expelled from the hole to reduce the adhesion between the eggshell and the protein. After the water boils, reduce the heat to low and simmer for 8-10 minutes to avoid severe boiling that may cause the eggshell to break. Using aged eggs is easier to shell than fresh eggs, as the pH value of the egg white increases after storage and the binding force with the inner membrane weakens.

Immediately soak the boiled eggs in ice water for 3 minutes, allowing the protein to form a gap with the inner wall of the eggshell due to thermal expansion and contraction. When peeling the shell, start from the air chamber end and gently tap and roll along the membrane layer to completely peel off the eggshell. If half a spoonful of white vinegar is added to the water during cooking, it can soften the calcium carbonate structure of the eggshell, but the amount of vinegar should be controlled to avoid affecting the taste.

Choose eggs of uniform size and cook them in the same pot to avoid differences in ripeness affecting the peeling effect. Boil eggs with enough water to completely submerge them, and refrigerate eggs at room temperature before cooking. Multiple eggs can be boiled at once in daily life and stored in refrigeration for 3 days before consumption. Repeated heating will affect the peeling effect. When it is difficult to peel the shell, you can try to rinse the edge under flowing water and use the water flow to wash away the broken shell.