The fastest way to peel eggs

The fastest way to peel an egg is to lightly tap both ends of the shell, then roll the egg body, and finally soak it in cold water. This method can quickly separate eggshells from proteins and reduce adhesion.

Immediately soak the boiled eggs in cold water for a few minutes, using the principle of thermal expansion and contraction to separate the eggshell from the protein. Tap the ends of the egg lightly to form small holes, allowing air to enter the gap between the eggshell and the egg whites. Place the egg on the table and gently roll it with your palm to evenly break the eggshell into small pieces. Starting from the big head, the eggshell will peel off along with the inner membrane, making the peeling process smoother. If the eggshell is difficult to peel off, it can be soaked in cold water again or peeled by rinsing under the water flow. Controlling the heat and time when boiling eggs can reduce the difficulty of peeling. After the water boils, turn to low heat and cook for 8-10 minutes. The egg yolk is completely solidified but not too old. Peeling fresh eggs is more difficult, it is recommended to use eggs that have been stored for 3-5 days. Before cooking, use a needle to poke a small hole in the big end of the egg to prevent cracking and reduce the pressure difference between inside and outside. When peeling, try to keep the inner membrane intact to avoid surface pits on the protein.

Daily boiled eggs can be prepared with a mixture of ice and water in advance, and quickly cooling down after cooking can improve the efficiency of shelling. Choose eggs of uniform size to avoid uneven heating, and adding a little salt or white vinegar during cooking can help solidify the protein. The peeled eggshells can be dried and ground into powder for use as flower fertilizer or cleaning agents, achieving zero waste in the kitchen. If batch processing of eggs is required, specialized egg peelers or vibrating screen equipment can be used to improve efficiency.