The method of boiling eggs without sticking to the shell

The key to making boiled eggs non stick to the shell lies in controlling the temperature and operating techniques, mainly including controlling the water temperature, soaking in cold water, adjusting the heat, selecting fresh eggs, and gently tapping and peeling the shell.

1. Control water temperature

Putting eggs in cold water can reduce the temperature difference between the eggshell and the protein, avoiding the protein from sticking to the eggshell due to sudden heating. After the water boils, turn down the heat to maintain a slight boiling state, allowing the heat to penetrate evenly. If directly boiled in water, the outer layer of protein quickly solidifies and easily binds with the eggshell.

2. Soak in Cold Water

Boiled eggs should be immediately soaked in cold water. The principle of thermal expansion and contraction will cause the eggshell to separate from the protein. It is recommended to soak for more than 3 minutes, during which you can lightly tap the eggshell to create cracks and help cold water penetrate. Pay attention to the possibility of bacterial contamination caused by low water temperature. It is recommended to use cold boiled water.

3. Adjust the heat.

Boil over medium heat for 8-10 minutes to achieve egg yolk solidification and tender protein. Excessive boiling can make the protein hard and sticky. Using medium heat for 12 minutes during steaming yields better results, and steam heating is more uniform than boiling water. It is recommended to use 800 watts of power for the induction cooker.

4. Choose fresh eggs

Fresh eggs have a thicker inner shell and lower protein pH value, making them easier to peel off after cooking. Eggs stored for more than 7 days have an enlarged air chamber, increased protein alkalinity, and are prone to sticking to the shell. To test freshness, eggs can be soaked in water, preferably lying flat.

5. Lightly tap and peel the shell

Before peeling, lightly tap the egg on the table to create fine cracks on the surface, which increases the peeling efficiency from the air chamber end. When peeling the shell, rinsing with running water can help with hydraulic separation of the membrane layer. If steaming method is used, the binding force of the eggshell inner membrane is weaker.

Daily egg cooking can be paired with a timer to accurately control the cooking time, and the cooking time needs to be adjusted for different altitude areas. Eggs are rich in nutrients, and it is recommended to consume 1-2 per day, paired with vegetables and fruits to ensure a balanced diet. Eggs that are difficult to shell can be made into egg salad or sliced for consumption to avoid wasting nutrients. Pay attention to refrigeration during storage, and clean the surface dirt of the eggshell before cooking.