4 ms·
Put a teaspoon of baking soda in the water when you cook them. Also, the less pointy part of the egg will have a small bubble in the bottom (the fresher the eg
by elptacek 14y ago
Put a teaspoon of baking soda in the water when you cook them. Also, the less pointy part of the egg will have a small bubble in the bottom (the fresher the egg, the smaller the bubble). Tap the rounded edge first, gently, and you should have a small space that you can get a finger into. ETA: try to grab the shell and the inner membrane together.
- riffraff 14y agoI heard the bit about baking soda in the water before, could you explain why it helps detaching the shell from the egg?
- jules 14y agoBaking soda is alkaline and breaks down proteins especially together with heat.
- simcop2387 14y agoIt's likely that because you're cooking them in a basic (ph, acid vs base, etc) solution that the egg is being changed chemically. Using a harsher base might shed more light on that (though would possibly make it inedible).
- ars 14y ago> though would possibly make it inedible Nope: http://en.wikipedia.org/wiki/Thousand_year_egg#Modern http://en.wikipedia.org/wiki/Thousand_year_egg#Modern that's with alkaline, and you can use acid to make a pickled egg.
- simcop2387 14y agoLooking at it, i'd consider it inedible :) But good to know that stronger bases have been used to do that kind of thing.