The difficulty of shelled boiled eggs is mainly related to the tightness between the inner membrane and protein, and its tightness depends on the nature of protein.

Here are some tips for boiling eggs:

1, soak the eggs in water before cooking. Just wash the eggs and cook them in the pot. In fact, before boiling eggs, soak them in cold water for a while and then cook them in the pot, so that the eggshells are not easy to break. At the same time, eggs are not so easy to stick to the shell after soaking, and shelling is also very simple.

2. Boil eggs in cold water. Because eggs are boiled in cold water, the water temperature rises with the eggshell, and the eggshell is not easy to break and stick. However, if boiled in hot water, the eggshell will break due to uneven heat and cold. On the one hand, bacteria are easy to invade, and clear water enters eggs, which affects the taste.

3. Boiled eggs should not be cooled in cold water. Some people eat their eggs in a hurry when they are ready. They may just cool them in cold water, but this has a great influence on the taste and sticky shell of the eggs. Because there are fine pores on the eggshell, putting it in cold water will let cold water and microbial pores enter the inside of the egg, and the cooked egg will be polluted, and alternating hot and cold will make shelling more troublesome. Cooked eggs should be cooled naturally. Remember these three "tips" when cooking eggs! Eggs will be fragrant and tender, and will not stick to the shell.