Not all eggs are the same ...
The first thing you need to learn is the following: the older boiled eggs will be easier to peel away from fresh boiled eggs. This occurs because of the air cell that exists between the eggs and the inside of the shell, which increases as the egg is stored longer in the refrigerator. Because of this, the older egg, after cooking it, can be much easier to peel away than freshly boiled eggs.
If you have just returned from the store and have only fresh eggs at hand, you can also try one of the following tricks.
One of the suggestions is to add baking soda to cooking water. Apparently, an increase in the pH of the eggs with an alkaline substance (such as bicarbonate soda) should be facilitated by the subsequent souring of eggs. You can try the following method - add a quarter of a spoon of baking soda to half a liter of water and boil the eggs in the usual way. Shell should then be simply separated from the eggs.
A glass of water
How does this method work? Put the boiled egg in a glass with a little water, cover with your hand and shake vigorously over the sink. The shingles of eggs should have a lot of crevices, and the egg should just fall out of the shell later on.
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