Why boiled eggs are not easy to peel?

Boiled eggs are difficult to peel for the following reasons:

1. No sooner had the eggs been cooked than the heat started to rise. Eggs stick tightly to the shell and are not easy to peel. Some eggs are cooked, cooled for a while, then peeled, and then shrunk. At this time, there is a small gap between the egg and the shell, which is easier to peel.

2. It is also related to the freshness of eggs. If the egg is too fresh, the protein inside will swell, and it will become softer and softer when cooked, and even boil outside the eggshell. This kind of egg is difficult to peel.

Extended data:

Nutritional value of eggs

1. Eggs are rich in protein, fat, vitamins and minerals needed by human body, such as iron, calcium and potassium. Protein is a high-quality protein, which can repair liver tissue damage;

2. It is rich in DHA, lecithin and yolk protein, which is beneficial to the development of nervous system and body, can strengthen brain and improve intelligence, improve memory and promote liver cell regeneration;

3. Eggs contain more trace elements such as vitamin B, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.