why are some boiled eggs impossible to peel cleanly while others come off smoothly?
In: Chemistry
Hard-boiled eggs can be hard to peel if they are fresh because the egg shrinks inside during storage, pulling the inner membrane away from the shell. Older eggs are better candidates for hard cooking because the shell becomes easier to peel as the contents of the egg contracts and the air cell enlarges.
I’m not sure anybody knows for sure but plausibly a similar effect to cooking a steak on a cold pan;
https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs
Add a bit of baking soda to the boiling water. Drop cold egg into the water.
Clean peeling every time.
Take eggs from the stove, pour the hot water into the sink, and immediately run cold water over them for about 20 seconds.
Clean peeling every time.
As for your question, it’s likely just variability as to how fast/slow they were boiled. Also, the eggs probably dont the exact same amount of yolk.
Latest Answers