Boiled Egg - Hard-boiled Eggs - Peeling

Peeling

Hard-boiled eggs can vary widely in how easy it is to peel away the shells. In general, the fresher an egg before boiling, the more difficult it is to separate the shell cleanly from the egg white. As a fresh egg ages, it gradually loses both moisture and carbon dioxide through pores in the shell; as a consequence, the contents of the egg shrink and the pH of the albumen becomes more basic. Albumen with higher pH (more basic) is less likely to stick to the egg shell, while pockets of air develop in eggs that have lost significant amounts of moisture, also making eggs easier to peel. Adding baking soda to the boiling water can help make it easier to peel the eggs. Keeping the cooked eggs soaked in water helps the membrane under the egg shell moisturized for easy peeling. Peeling the egg under running water is another effective method of removing the shell.

Read more about this topic:  Boiled Egg, Hard-boiled Eggs

Other articles related to "peeling":

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... Contrary to SureStream, Bitrate Peeling requires only the highest bitrate to be used when encoding a file/stream, which is 96 kbit/s in this case ... An additional feature of Bitrate Peeling is a much finer tuning of available bitrate/quality ... This "peeling" process is different from transcoding because transcoding uncompresses the file and recompresses it (a computing-intensive process), whereas the peeling process "cuts the fat" by ...
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Famous quotes containing the word peeling:

    And we may be led, then, upward through more
    Powerful forms of poetry, past columns
    With peeling posters on them, to the country of indifference.
    Meanwhile if the swell diapasons, blooms
    Unhappily and too soon, the little people are nonetheless real.
    John Ashbery (b. 1927)

    It’s peeling now, age has got it,
    a kind of cancer of the background
    and also in the assorted features.
    It’s like a rotten flag
    or a vegetable from the refrigerator,
    pocked with mold.
    Anne Sexton (1928–1974)