Is it because eggs are not fresh that they are difficult to shell

Eggs that are difficult to shell may not necessarily be due to lack of freshness, but may be related to the method of cooking, storage time, or eggshell structure. The eggshell membrane of fresh eggs is more tightly attached to the protein, which may actually increase the difficulty of peeling the shell. Improper control of water temperature during egg cooking may make it difficult to peel off the eggshell. Boiling eggs in boiling water will cause the protein to quickly solidify and adhere more tightly to the inner membrane of the eggshell. It is recommended to put cold water in the pot, heat it on medium heat until the water boils, and then turn it to low heat for slow cooking. After cooking, immediately flush it with cold water, and use the principle of thermal expansion and cold contraction to help separate the inner membrane of the eggshell. Long storage time of eggs can also affect shell peeling, but it usually manifests as spoilage characteristics such as thinning of egg white and displacement of egg yolk, rather than simple difficulty in shell peeling. differences in egg variety and eggshell structure can also affect the smoothness of peeling. Eggs with thicker eggshells have stronger inner membrane adhesion and are prone to residual protein during shell peeling. Some eggs have denser eggshells due to the high calcium content in the diet of hens. Adding a small amount of salt or white vinegar when cooking eggs can soften the eggshell, but the amount should be controlled to avoid affecting the taste. Eggs stored for about a week are relatively easy to shell, as the acidity and alkalinity of the eggs decrease due to the release of carbon dioxide.

For daily egg cooking, choose eggs with moderate freshness and avoid using eggs that have been produced for more than three weeks. Lightly tapping the eggshell before cooking to create small cracks can help peel the shell, but it is necessary to prevent the egg whites from spilling. Keeping eggs dry and ventilated during storage, with a temperature controlled at around 4 ℃, can extend their shelf life. If it is difficult to peel the shell, you can put the boiled egg into a closed container and shake it with water, using water flow to separate the eggshell.