Why is it difficult to peel boiled eggs?

It is a well-known problem that boiled eggs are not easy to peel, and many people have encountered this problem. Although there are many skills and methods to peel eggs, many still can't completely solve this problem. So, why is it difficult to peel boiled eggs? What factors will affect the peelability of egg skin? Let me explain it in detail below.

First of all, the main reason why boiled eggs are difficult to peel is that the adhesion between the inner membrane of eggs and protein is too strong, which makes it very difficult to separate eggshells from protein. This is mainly because the inner membrane and protein of the egg solidify during cooking and attach to the eggshell, which makes it difficult to peel off the eggshell. In addition, protein will swell during cooking, which further increases the adhesion of egg skin.

Secondly, the time and temperature of boiling eggs will also affect the peelability of egg skins. If the egg is boiled for too long or the temperature is too high, the protein will become harder, and the adhesion between the inner membrane and the protein will increase, which makes it more difficult to peel the egg. Therefore, if you want to peel an easy egg, you can try to boil the egg in boiling water for 8- 10 minutes, or boil the egg in boiling water for about 12 minutes, and then soak it in cold water for a while, which can reduce the adhesion between the egg skin and protein and make it easier to peel the egg skin.

Thirdly, the freshness of eggs will also affect the peelability of egg skins. The adhesion between the inner membrane of fresh eggs and protein is weak, so fresh eggs are relatively easier to peel. On the contrary, the inner membrane of aged eggs has strong adhesion to protein, which is not easy to peel off, and it is easy to appear in the cooking process, and the aged eggs are easy to break, which will also affect the taste and taste of cooked eggs.

In addition to the above reasons, there are other factors that will also affect the peelability of egg skin. For example, if an egg cools sharply before it is cooked, it will lead to uneven contraction and expansion of the protein, making it more difficult to peel the egg. In addition, if the eggs are cooked and stored in the refrigerator for a period of time, the water in the eggs will gradually evaporate, making the eggs drier, thus increasing the adhesion between the egg skin and protein.

In order to peel eggs more easily, we can try the following methods:

Boil eggs in hot water and soak them in ice water for a few minutes immediately. This can shrink the protein in the egg, reduce the adhesion between the intima and protein, and make it easier to peel off.

Add baking soda or salt when cooking eggs. These substances can change the pH value of eggs and water, making it easier to peel eggs.

Tap lightly on the bottom of the egg shell with a spoon, and then peel off a small piece at the bottom of the egg with your fingers, so that the air between the egg shell and protein can enter and help the egg peel off more easily.

In short, it is a common problem that boiled eggs are difficult to peel, but by understanding the principle of eggs and trying different methods, we can better solve this problem and make the process of boiling eggs more enjoyable and convenient.