How to peel boiled eggs

Adding a small amount of salt or white vinegar when boiling eggs, and immediately soaking them in cold water after cooking, can make the eggshells easier to peel off. The membrane between the eggshell and protein shrinks when cooled, forming gaps and making peeling easier.

Water temperature control is crucial when cooking eggs. Boiling in cold water over low heat can reduce the probability of eggshell cracking. After the water boils, turn to medium heat to maintain a slight boiling state, avoiding violent rolling that may cause the eggs to collide and break. After removing the boiled eggs, do not let them cool naturally. Quickly pour them into ice water or running water to rinse. The principle of thermal expansion and contraction separates the eggshell from the protein. When peeling, start from the air chamber end and gently tap the tabletop to roll out the crack. Peel along the crack for a more complete peeling. Some eggs may be difficult to peel due to high freshness or humid storage environment. Fresh eggs have stronger protein acidity and adhere more tightly to the inner membrane of the eggshell. Eggs that have been stored for a period of time experience changes in acidity and alkalinity, making them relatively easy to peel. If you encounter stubborn and difficult to peel situations, you can soak the boiled eggs in cold water for a longer period of time, or gently break the eggshell and put it back in water to allow moisture to seep in.

It is recommended to choose eggs that have been stored for 3-5 days for daily cooking. Before cooking, use a needle to puncture a small hole at the end of the air chamber to release internal pressure. When peeling, pay attention to cleaning your hands to avoid contaminating the egg whites. The peeled eggs can be seasoned with black pepper or soy sauce. Eggs are rich in high-quality protein and lecithin, and consuming 1-2 per day can supplement nutrients, but those with high cholesterol should control their intake. Boiling eggs should not be done for too long to prevent the formation of grayish green ferrous sulfide on the surface of the yolk, which can affect digestion and absorption.