Eggs are a very popular food in our life, but sometimes they are not easy to peel after being cooked. Sometimes the hard skin of boiled eggs may be because the eggs have just been cooked, and the eggs inside are tightly attached to the eggshell because of heat expansion and cold contraction, so the eggs are not easy to peel and peel. Let's talk about the specific boiled eggs and easy peeling methods;

1. Try to cook eggs in a smaller pot, which can save electricity and gas. Add cold water that can hardly pass the eggs into the pot.

2. Wash the fresh eggs and put them in cold water in the pot.

3. The induction cooker fires boiling water. Then switch to medium heat and continue cooking for 8 minutes.

4. Boiled eggs don't need to be taken out immediately. 1? Take it out in two minutes.

5, take out the eggs and put them in cold water for half a minute, so it is easy to peel.

Extended data

1. If the egg is boiled in boiling water for too long, a series of chemical changes will occur inside the egg, thus reducing the nutritional value of the egg.

2. If a fire is used when cooking eggs, it is easy to cause the air in the eggshell to expand rapidly, resulting in the eggshell bursting; If you use a small fire, it will prolong the time of boiling eggs, and it is not easy to grasp the tenderness of eggs. Practice has proved that medium fire is most suitable for boiling eggs.

Summary of steps:

1, put the boiled egg in cold water for about half a minute, then pick it up and break the eggshell, and then rub it with both hands to break the eggshell into small pieces. At this time, the eggshell is easy to peel.

2, boiled eggs must be cooked in cold water, and cooked with small fire, not with fire, so that the eggshell will not crack.

3, eggs are not easy to shell may be the reason for eggs, especially fresh eggs are not easy to shell after cooking, so we can put such eggs for two or three days before cooking.

4. Then, if you want to shell the eggs better, you can also add a little edible alkali to the boiling water, but be careful not to add too much, so as not to affect the flavor of the eggs.