How to peel boiled eggs?

Eggs are the cheapest and highly nutritious food in our daily life, and many people praise them as "all-nutritious food" and "ideal nutrition bank". Eggs are rich in high-quality protein, which can repair liver tissue damage. They are also rich in DHA and lecithin, which can strengthen the brain and improve intelligence. In addition, there are many vitamins and trace elements necessary for human body.

There are many ways to eat eggs. If you sum up all the delicious things made with eggs, there must be no less than 100, and each kind is delicious. Although there are many ways to eat eggs, from the point of view of nutrition, everyone agrees that boiled eggs have the highest nutrition, so many parents also like to cook a boiled egg for their children with a glass of milk every morning, and the protein will be filled in one day.

Speaking of boiled eggs, I believe everyone has encountered a thorny problem, that is, boiled eggs are not easy to shell, and they are often peeled off together with protein, and then they are soaked in cold water, thinking that they will be easy to shell after being soaked in cold water. But some eggs are effective and some eggs are ineffective, which is related to the freshness of eggs, so I won't elaborate on them for the time being today. Some people cook their eggs before they are cooked, and the eggs bloom in the pot. I believe many people have encountered these situations?

In fact, it is very easy to solve the problem that boiled eggs are difficult to peel. People who know never use cold water to soak, because it really doesn't work every time. Today, the pencil necked teaches you a little trick. After the egg is cooked, it will fall off when you tap the shell lightly, and it will be intact.

Let's talk about why the boiled eggs burst in the pot before they are cooked. Most of us will choose to cook eggs with cold water or boiling water, which is actually wrong. Cooking in cold water can easily lead to overcooking of the egg white, while the yolk is still raw. The boiling water in the pot expands with heat and contracts with cold (especially everyone likes to put eggs in the refrigerator), and the egg white will expand rapidly when it meets boiling water, so it often blooms in the pot without cooking for a few minutes. So it's best to cook the pot with warm water, so that it won't break the shell or be undercooked.

Let's talk about shelling. Cold water immersion can really play a certain role, and its principle is also that it expands with heat and contracts with cold. However, it has been found that this method is only effective for eggs that are not very fresh. If it is a fresh egg that has just been bought, this method will often fail. I haven't figured out the specific reasons yet, so I will share them with you later. So this method is not 100% successful.

So what can I do to peel the shell easily? Remember, just add a spoonful of vinegar to the pot when cooking eggs, because vinegar can not only soften the eggshell, but also decompose part of it. During the softening process, some air holes on the eggshell will be opened, so that the inside and outside of the egg will be heated evenly. At the same time, a small amount of water will enter the eggshell through these air holes during the cooking process, so that after the egg is cooked, an extra layer of water will be separated between the eggshell and the protein, so that it is easy to peel off the eggshell with a light knock.

These principles and methods may not be understood by many people, but these are the conclusions measured by pro. Whether it is feasible or not, I will share the successful method of the experiment with you, hoping to help you. If you have any better methods and suggestions, please leave a message in the comments section. There must be a teacher in a threesome! I am a pencil necked, and I pay attention to the pencil necked kitchen. I will share all kinds of food practices and tips with you every day for your reference. See you tomorrow!