Wash the eggs and soak them in salt water for half an hour. When cooking, still use salt water and turn on a small fire, so that the boiled egg shell will not crack. After boiling, take them out for another ten minutes, immediately immerse them in cold water and take them out after half a minute. This will prevent the egg coat from sticking to the eggs.

in foreign catering industry, it is extremely important to reduce the breakage rate of boiled eggs and increase the speed of peeling cooked eggs, so there are many studies on boiled eggs.

the first question is how to boil eggs without breaking easily. Cooking enthusiasts spread the methods of boiling water before cooking, cooking with cold water, controlling water temperature, punching holes and so on. Some people abroad have done systematic research and concluded that these methods actually have little effect. There is a paper that has deeply studied the influence of piercing holes, and the conclusion is: it doesn't matter whether the holes are pierced or not for very fresh eggs; The older an egg is, the easier it will be to boil, and sticking a small hole in the air chamber of the egg (that is, the big end) can significantly reduce the chance of boiling.

The topic "Let a layer of coat inside the egg" is called eggshell film, which can easily destroy the smooth appearance of egg white and affect the visual effect. Some studies have also explored the influence of various factors on peeling eggs. As a result, the most critical factor is the pH value of egg white. The pH value of eggs changes greatly during storage, which may be as low as below pH8 when fresh, and gradually increases to above pH9 during storage. According to the research results, it is difficult to peel it when it is fresh, and it is generally easier to peel it after it is cooked at pH8.6 or even 8.9. However, this is of no practical value for boiled eggs, and the lower the pH, the fresher the eggs are, and of course, the harder it is to peel them. Of course, everyone still likes fresh eggs, and they don't deliberately put them out for "easy peeling".

there is nothing to be entangled in this matter. The eggs that people buy home are often left for a few days, and the pH value has also risen above 8.6.

Some people say that the boiled eggs are immediately cooled with ice water, which is beneficial to peeling. This statement is not necessarily reliable, but immediately cooling down will help to inhibit the reaction between sulfur in egg white and iron in egg yolk, and make the surface of egg yolk appear dark color.

whether an egg can be peeled is more important than whether it is easy to peel. The method summarized by experts is: gently break the whole egg on the table, then gently press it with your hands to let the egg roll on the table. After the eggshell is loose, it will be easy to peel it from the big end, and the eggshell membrane can be easily removed without breaking the protein.

Eggs, also known as chicken eggs, are rich in fat, vitamins and minerals such as calcium, potassium and iron. protein is a high-quality protein, which can protect the liver. Rich in lecithin, it can promote physical development and intelligence, and students can eat it every day.

most people can eat it, especially for people with malnutrition, weak constitution, postpartum nursed back to health, anemia and so on, and children can also eat it.

However, people with gallstones, diarrhea, nephritis, high fever, etc. should not eat, and people with three highs should eat less.

Don't eat with water fish, carp and tea. Eating with persimmons will lead to diarrhea. Eggs can't be eaten raw and have bacteria. Eat boiled eggs as soon as possible.

eggs are good nutrition and are very good for your health.