Why Are Hard-Boiled Eggs Difficult to Peel? IPB University Lecturers Explain Several Reasons
Who has ever had the frustrating experience of peeling a hard-boiled egg? The eggshell sticks tightly to the egg white, causing it to peel off along with the egg white, resulting in an unappealing final product.
Peeling boiled eggs is often a challenge. Lecturers from the Faculty of Animal Science at IPB University, Dr Zakiah Wulandari and Prof Niken Ulupi, explained several factors that make boiled eggs difficult to peel and provided practical tips.
Age of the Egg
She revealed that the main factor that makes boiled eggs difficult to peel is the age of the egg.
“Fresh eggs have small air pockets and the membrane is still firmly attached, making the shell difficult to remove,” explained Dr Zakiah.
Shell and Boiling Time
In addition, the condition of the eggshell also plays a role. Eggs with shells that are too thin or fragile, as well as boiling for too long or at too high a temperature, can make peeling more difficult.
“This happens because the egg white coagulates too hard and sticks to the shell,” she added.
Age of the Chicken
Meanwhile, Prof Niken explained that the age of the laying hen also determines the quality of the shell and egg layer. Chickens that lay eggs too early (under 18 weeks) do not yet have a complete skeletal system.
“Older chickens over 60 weeks tend to experience a decline in organ function and calcium metabolism, resulting in eggs with larger weight and weaker shells,” she added.
Cuticle
Prof Niken continued, another factor is the presence of the cuticle, which is the outer protective layer of the egg.
“The cuticle prevents contamination by microorganisms and reduces adhesion between the shell and the egg white, making it easier to peel after boiling,” she said.
As a practical solution, Prof Niken suggested several tips to make boiled eggs easier to peel, such as immediately soaking the boiled eggs in cold water, peeling from the wider end, and adding salt or lime juice to the boiling water. (dr) (IAAS/LAN)
