Is it not easy to shell fresh eggs

Fresh eggs are indeed not easy to shell, mainly due to factors such as the acidity and alkalinity of the egg white, the adhesion of the eggshell membrane, storage time, cooking method, and cooling method. Fresh eggs have a lower pH value in their egg white and adhere more tightly to the inner membrane of the eggshell. The egg white of newly laid eggs is weakly alkaline and gradually becomes neutral with prolonged storage time. This acid-base change makes eggs that have been stored for a period of time easier to peel off after being cooked. The inner membrane of fresh eggs contains a lot of mucin, which forms a tight connection with the eggshell when cooked at high temperatures. The collagen in the endometrium is not fully degraded in its fresh state, which increases the difficulty of peeling. Improper control of heat during the cooking process can lead to difficulty in peeling the shell. Eggs boiled in boiling water can easily cause the egg whites to quickly solidify and adhere to the eggshell due to excessive temperature differences. insufficient cooking time can cause the egg whites to not fully solidify, while excessive cooking can lead to a tighter bond between the egg whites and the shell film. Immediately rinsing with cold water after cooking can help separate the eggshell from the protein, but fresh eggs have limited cooling and shrinkage effects due to their dense shell membrane structure. During the storage of eggs, the air chamber gradually expands, creating gaps that facilitate shell peeling, while the small air chamber of fresh eggs is not conducive to shell membrane separation.

It is recommended to leave fresh eggs at room temperature for a few days before cooking. Choose cold water and control the boiling time. Once cooked, immediately soak them in cold water. When peeling the shell, start from the air chamber end and gently tap the eggshell to allow air to enter the membrane gap. When storing eggs in daily life, pay attention to keeping them dry and ventilated to avoid changes in the shell structure caused by low refrigeration temperature. For boiled eggs that require complete molting, eggs that have been stored for about a week can be used for easier handling.