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By cooling them off, of course? You boil your eggs for ~6min to get a nice runny yolk, then you take it off the stove, put it under the cold tap for a little wh
by henrikschroder 14y ago
By cooling them off, of course? You boil your eggs for ~6min to get a nice runny yolk, then you take it off the stove, put it under the cold tap for a little while until all the water in the pot is cold, let it sit for a minute, perhaps pour in more cold water if it's gotten lukewarm, and voila, perfect eggs that are easy to peel.
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What? How can you people not know this? Oh wow, I love these little cultural snippets where you assume that everyone else knows some things you do, because you were taught them as a child. :-D
- evgen 14y agoYou have obviously never actually done this with eggs that are less than a week from laying... The pH of a fresh egg is closer to neutral and this causes the inner membrane to really stick to the shell, even after cooking. After the eggs have been washed and refrigerated for several days the pH edges closer to 9 and the egg is easier to peel (and the cooling trick works.)
- henrikschroder 14y agoOh. You're probably right. I have to test this! Hm, eggs here in Sweden are generally washed, but not refrigerated, so it's neither like the situation in the UK nor the US. Interesting.