Contents
How to Perfectly Peel a Boiled Egg: A Food Scientist’s Guide
Have you ever tried to peel a boiled egg and ended up with a mess? It’s a common problem, but there are科学-based strategies to avoid it. Let’s dive into the factors that affect egg peelability and some tips to make peeling easier.
Factors Affecting Egg Peelability
Eggs consist of a hard shell, an inner and outer membrane, the egg white, and a membrane-encased yolk. Research from the late 1960s and 1970s explored factors that influence peelability.
- pH of the Egg White: The pH of the egg white needs to be around 8.7-8.9, which is quite alkaline, to make peeling easier.
- Storage Temperature: Eggs stored at about 22°C peel better than those stored at lower temperatures like 13°C or 3-5°C.
- Storage Time: Longer storage before boiling increases peelability.
Step-by-Step Guide
- Avoid Fresh Eggs: Fresh eggs are harder to peel because the air cell is small. As eggs age, the air cell grows, making peeling easier.
- Water Temperature: Start with room temperature eggs and lower the water to a simmer before adding the eggs. This helps the membrane and egg white proteins bond better.
- Additives: Adding salt or acids like vinegar can help peel the eggshell more easily. Baking soda can help detach the membrane from the shell.
Alternative Methods
- Pressure Steaming: Water vapor can loosen the membrane, making peeling easier.
- Air-Frying: This method is still under study but may affect peelability.
Final Tips
- Don’t throw eggshells away. They can be used for compost, slug deterrent, or even as biodegradable pots for seedlings.
Paulomi Burey, a Professor in Food Science at the University of Southern Queensland, explains these tips in detail.
Reference : https://www.thehindu.com/sci-tech/science/what-is-the-best-way-to-peel-a-boiled-egg/article69505249.ece
