"The pH of the egg white increases as the egg ages, making it easier to peel. Studies showed that an alkaline environment, around pH 8.7-8.9, helps in this process."
"Storage temperature influences egg peelability; keeping eggs at about 22°C yields better results compared to lower fridge temperatures, but there are spoilage risks to consider."
Peeling boiled eggs can be a frustrating experience due to the shell sticking to the egg white. Research has indicated that older eggs are easier to peel, as they have a higher pH in the egg white and a larger air cell formed over time. Storing eggs at approximately 22°C enhances their peelability, while fresh eggs, with smaller air cells and lower pH, tend to stick more. Therefore, using slightly older, room-temperature eggs can improve the boiling experience and reduce shell adherence, making peeling significantly easier.
Read at www.theguardian.com
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