Some people say it's the length of time they are boiled, some say it is due to the age of the egg. Anyone know the correct scientific answer?
2007-02-12 15:02:44 · 8 answers · asked by seasmoke_island 2 in Food & Drink ➔ Cooking & Recipes
The albumin of a fresh egg that has been hard boiled tends to stick to the shell. Its better to wait about a week before you hard boil fresh eggs.
2007-02-12 15:08:35 · answer #1 · answered by ? 4 · 1⤊ 0⤋
I find that it is easier to peel a hard boiled egg once it has cooled completely. After the egg has been boiled I run cold water in the pan and let them sit in the water about 5 minutes and the shells come off very smooth after that.
2007-02-12 23:06:19 · answer #2 · answered by LS 4 · 1⤊ 0⤋
Boil the eggs just until they start to float (about 9 mins). Afterwards, place the eggs in a bowl of ice water. The quick change in temperature helps with the peeling process.
2007-02-12 23:22:29 · answer #3 · answered by Mike from FSU 1 · 0⤊ 0⤋
The fresher eggs are harder to peel. Add salt to the water when boiling to help with the peeling.
2007-02-12 23:06:39 · answer #4 · answered by upallnight 4 · 1⤊ 0⤋
On some the shell sticks to the membrane surrounding the egg, if you crack them well all over this helps,holding them under running water also aids in the peeling.
2007-02-12 23:27:07 · answer #5 · answered by solara 437 6 · 0⤊ 0⤋
fresh eggs that are hard boiled are harder to peel than older eggs that are hard boiled
2007-02-12 23:06:29 · answer #6 · answered by Anonymous · 1⤊ 0⤋
That happens when you boil them too long. The shells stick and the egg is like rubber. toss them out and start again. about 13 min on med heat.
2007-02-12 23:22:34 · answer #7 · answered by ? 2 · 0⤊ 2⤋
I think the newer the harder to peel. Same goes for cooled vs. warm still. If they are still warm, they are easier to peel. BUT if you don't cool them right away they can develop that nasty sulfurous green tinge around the yolk.
2007-02-12 23:42:30 · answer #8 · answered by MommyToo 4 · 0⤊ 0⤋