When peeling hard-boiled eggs, the shells sometimes stick to each other because this happens when fresh eggs are cooked.

How to peel hard-boiled eggs without sticking to the shell:

1. Before boiling the eggs, you can gently knock the eggs to create small cracks. But don't use too much force, just make a small crack.

2. When boiling eggs, it is best to boil them for 3 minutes without extinguishing the fire when the water is boiling, then extinguish the fire and wait for 5 minutes before taking them out and adding cold water.

3. After the eggs are cooked, quickly throw them into cold water. This will cause thermal expansion and contraction, causing the yolk and egg white inside the egg to separate from the shell.

Extended information:

Nutritional composition

According to analysis, every 100 grams of eggs contains 12.8 grams of protein, mainly ovalbumin and ovalbumin, which contain human It contains 8 essential amino acids and is very similar to the composition of human protein. The human body's absorption rate of egg protein can be as high as 98%.

Each hundred grams of eggs contains 11 to 15 grams of fat, which is mainly concentrated in the yolk and is easily digested and absorbed by the human body. The yolk is rich in lecithin, sterols, lecithin, calcium, and phosphorus. , iron, vitamin A, vitamin D and B vitamins. These ingredients are very helpful in improving the function of the nervous system. Therefore, eggs are a better brain food.

The calories contained in an egg are equivalent to the calories of half an apple or half a cup of milk, but it also has 8% phosphorus, 4% zinc, 4% iron, 12.6% Protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2, 4% vitamin B6.

These nutrients are essential for the human body. They play extremely important roles, such as repairing human tissues, forming new tissues, consuming energy, and participating in complex metabolic processes.

Protein: Eggs are rich in high-quality protein, with 13 grams of protein per 100 grams of eggs. The protein contained in two eggs is roughly equivalent to 50 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.

Fat: Every 100 grams of eggs contains 11.1 grams of fat, mostly concentrated in the yolk, mostly unsaturated fatty acids. The fat is milky and easy to be absorbed by the body.

Cholesterol Egg yolks contain a lot of cholesterol, which can be as high as 510 mg per 100 grams. Therefore, many people, especially the elderly, are wary of eating eggs, fearing that eating eggs will cause increased cholesterol and lead to Atherosclerosis. Scientists have found that although eggs contain more cholesterol, they are also rich in lecithin.

After lecithin enters the blood, it will make the particles of cholesterol and fat smaller and keep them suspended, thereby preventing the deposition of cholesterol and fat on the blood vessel wall.

Therefore, scientists believe that if elderly people with normal cholesterol eat 2 eggs a day, the cholesterol in 100 ml of blood will increase by up to 2 mg, which will not cause arteriosclerosis. But you should not eat too much. Eating too much will not be good for gastrointestinal digestion, cause waste, and increase the burden on the liver and kidneys.

Baidu Encyclopedia--Eggs