why boiled egg shells can sometimes be easy to peel and other times stick and take chunks of egg with them

Question

why boiled egg shells can sometimes be easy to peel and other times stick and take chunks of egg with them

In: 203

Answer 1

By far the best egg cooking method is “sous vide”, i.e. cook eggs at the exact final temperature you want them to be, and then it doesn’t matter that much if you cook them for 20 min or 40 min. I like my eggs sous vide at 145F – custardy egg white and still creamy egg yolk.

Boiling eggs doesn’t work so well because the egg yolk solidifies at a lower temperature than the egg white, so it’s hard to catch eggs at just the right time. I just pop them into a sous vide oven for roughly a half hour at 145F, but the exact timing doesn’t matter.