How to quickly peel an egg

The structure of the chicken egg is layered. There is a thin film under the shell, which in the fresh product is tightly attached to the protein, enveloping it with an airtight cocoon. It is the reason that a fresh egg after cooking is very difficult to clean cleanly without damaging the delicate inside. Nevertheless, experienced housewives know how to quickly get rid of the shell without harming the egg white.

Egg Cleaning Methods

The composition of many dishes includes a boiled egg, ranging from the festive Olivier and ending with okroshka. They are used in boiled form and often before a feast the problem takes on disastrous proportions, because there are a lot of eggs and there is not enough time to process them. To save energy and nerves, it is worth adopting methods that have long been used to tame the obstinate product.

Compliance with cooking rules is half the success. In order that the shell does not crack and the protein remains in place, the eggs are placed only in cold water, adding 1 teaspoon of salt to it, and then put on medium heat. After the product is cooked, a contrast shower is arranged for him. Cold water weakens the bond of the film with the inner surface of the shell.

Important: to increase the chance of quick cleaning, you need to take eggs 1-2 weeks ago. They completely retain their taste, but they are much easier to clean.

Everything ingenious is simple, which applies to methods of cleaning eggs.

1. It is enough air to get into the cavity under the shell and it will be removed very quickly. For this, 2 holes are made from the sharp and blunt end. One must be very strongly and energetically blown, catching the prey on the other hand. It will take some skill and strong lungs.
2. The finished product can not be removed from the pan after a cold shower, but leaving a little water on the bottom, twist it from side to side. Water will fall under the cracked shell from rotation and help peel off the film.
3. A great way the world offered the British. The boiled egg is squeezed lightly with your palms to disrupt the structure of the shell, then a teaspoon is inserted inside and carried along the inner surface. The whole shell remains on the film, which is removed as a plastic bag.
4. This option is beautiful for its simplicity and affordability. You just need to roll the egg on the table, slightly pressing it to the surface. Then slightly blow into any of the cracks and remove the shell with one whole skin.
5. A vigorous shaking of an egg in a glass of water gives a similar effect. In order not to spill liquid, you need to cover it with your palm.
6. A separate story with very beautiful, but capricious quail eggs in cooking. Their shell structure is denser, many traditional tricks do not work. And for the decoration of the festive table you need a perfect surface of the protein without chips and obvious damage. Table vinegar mixed with water in proportions 1: 2 will come to the rescue. Exposure is 3 hours. During this time, the shell will become much softer and will be removed without problems with minimal effort.

Criterias of choice

If the product is purchased from private sellers in the bazaar, the quality is at its best, the pastries will be lush and aromatic, and the dishes will get a rich taste. This purchase is considered successful under one condition, when the sellers have the conclusion of a quality laboratory on hand.

In the store you need to pay attention to the marking. The letter D indicates that the product is no more than 7 days old, it becomes a canteen a week after receipt from the poultry farm. Subject to storage conditions, they can lie on the shelf for up to 3 months.

It is better to focus on information about the date of sorting. She will more accurately indicate the delivery time of the product to the store.Another sign of inclusion in a certain category is mass. The smallest belong to the 3rd category. By the way, the size absolutely does not affect the taste and speed of removing the shell from the cooked product. The most important indicator of freshness is a dense structure. Such an egg lays in the palm of a pleasant weight and does not make third-party sounds when shaking.

Given the parameters of a competent choice and how to quickly clean the eggs, the festive dish will be prepared on time with minimal effort.

Video: how to clean 7 eggs in 10 seconds