Boiled eggs are a favorite breakfast that many people eat with pleasure. But peeling the shell can sometimes be a real torture, and along with it, half of the egg white is gone. To avoid the hassle of peeling boiled eggs, try some clever tricks to have smooth and easy-to-peel eggs in seconds every time!
Take the boiled egg and start rolling it with light pressure on a board or other hard surface. Roll without crushing it hard until the entire shell cracks and breaks. This method allows the shell under the shell to easily come off with it, so the egg can be peeled quickly and easily without affecting the egg white.
Crush the egg in a glass of water
Put the boiled egg in a glass. Pour in enough water to cover it or halfway up the glass. Cover the top with your hand and shake vigorously for 20 seconds. This method helps to separate the membrane under the shell. Once you crack the shell, it will come off very easily.
Cooking with baking soda
Baking soda is alkaline, making the water to boil the eggs at a higher pH. This makes the egg shell more fragile and easy to remove. The soda passes through the shell and comes into contact with the protein, and the proteins in it begin to coagulate. This process makes the shell more fragile and brittle.
Usually, we are used to boiling the eggs by putting them in cold water on the stove until they are warm. Try something new and crafty. Drop the eggs into the boiling water.This will help the egg whites to cook faster and not give them time to stick to the shell, reaching a maximum temperature. Once done, remove the eggs and immediately plunge them into ice water for a few minutes. This will stop the cooking process and help remove the shell easily.