Even if you hit the spot with the "air hole", they are simply very difficult to peel, the peel literally "sticks" to the egg white. Too bad
Even if you hit the spot with the "air hole", they are simply very difficult to peel, the peel literally "sticks" to the egg white. Too bad
Good morning Tessin Then you have very fresh eggs in front of you, because they are difficult to peel as the inner skin is still tightly attached to the shell. The reason for this is the changing binding of the individual proteins, which is still very strong in fresh eggs. The older the egg, the more the protein bonds weaken due to various chemical processes and the inner shell peels off more easily. In addition, air increasingly accumulates under the shell of more mature eggs. This creates more space between the egg and the outer shell, making it easier to peel. Best regards Frederica
Good morning Tessin Then you have very fresh eggs in front of you, because they are difficult to peel as the inner skin is still tightly attached to the shell. The reason for this is the changing binding of the individual proteins, which is still very strong in fresh eggs. The older the egg, the more the protein bonds weaken due to various chemical processes and the inner shell peels off more easily. In addition, air increasingly accumulates under the shell of more mature eggs. This creates more space between the egg and the outer shell, making it easier to peel. Best regards Frederica
Hello Tessin We have discussed your comment with our supplier. The following two criteria influence the peelability. Maturity of the eggs: Storage at cool temperatures and appropriate humidity changes the egg white (pH value) so that the shell membranes can be easily removed from the solid egg white after cooking and cooling. If you cook eggs that are "too young", i.e. not "matured" enough, they can be difficult to peel. Firmness of the egg white: Even eggs that have been "matured" correctly beforehand cannot be peeled perfectly if the consistency of the egg white is not firm enough. The firmness is directly related to the cooking temperature and time, and it can also happen that individual eggs deviate from the ideal degree of cooking despite an adjusted cooking time. Even in a uniform production line with identical conditions (barn origin, feed, weight calibration and previous storage), this is due to a biological variation in egg quality. We make every effort to avoid such deviations as far as possible. However, minor deviations can occur with any natural product. I hope that next time it will work better with the removal of the shells. best regards, Tamara
Good morning Tessin Then you have very fresh eggs in front of you, because they are difficult to peel as the inner skin is still tightly attached to the shell. The reason for this is the changing binding of the individual proteins, which is still very strong in fresh eggs. The older the egg, the more the protein bonds weaken due to various chemical processes and the inner shell peels off more easily. In addition, air increasingly accumulates under the shell of more mature eggs. This creates more space between the egg and the outer shell, making it easier to peel. Best regards Frederica
Thanks Frederica The reasoning is obvious - I went for the more expensive eggs this time and it was a bit better, although for me the higher price would be more due to the free-range... then there would still be storage and cooking yourself... but sometimes you just need them spontaneously and a smooth outer shell is nicer, especially for decorative purposes.
Hello Tessin We have discussed your comment with our supplier. The following two criteria influence the peelability. Maturity of the eggs: Storage at cool temperatures and appropriate humidity changes the egg white (pH value) so that the shell membranes can be easily removed from the solid egg white after cooking and cooling. If you cook eggs that are "too young", i.e. not "matured" enough, they can be difficult to peel. Firmness of the egg white: Even eggs that have been "matured" correctly beforehand cannot be peeled perfectly if the consistency of the egg white is not firm enough. The firmness is directly related to the cooking temperature and time, and it can also happen that individual eggs deviate from the ideal degree of cooking despite an adjusted cooking time. Even in a uniform production line with identical conditions (barn origin, feed, weight calibration and previous storage), this is due to a biological variation in egg quality. We make every effort to avoid such deviations as far as possible. However, minor deviations can occur with any natural product. I hope that next time it will work better with the removal of the shells. best regards, Tamara
Good morning Tessin Then you have very fresh eggs in front of you, because they are difficult to peel as the inner skin is still tightly attached to the shell. The reason for this is the changing binding of the individual proteins, which is still very strong in fresh eggs. The older the egg, the more the protein bonds weaken due to various chemical processes and the inner shell peels off more easily. In addition, air increasingly accumulates under the shell of more mature eggs. This creates more space between the egg and the outer shell, making it easier to peel. Best regards Frederica
Thanks Frederica The reasoning is obvious - I went for the more expensive eggs this time and it was a bit better, although for me the higher price would be more due to the free-range... then there would still be storage and cooking yourself... but sometimes you just need them spontaneously and a smooth outer shell is nicer, especially for decorative purposes.
