Why do eggshells stick

This is why fresh eggs are harder to peel

If the shell does not want to detach itself from the egg, it can cost a nerve or two at the breakfast table. We reveal what the freshness of the ice cream has to do with it.

The whole week one has been looking forward to the breakfast egg on the weekend. It is all the more annoying when peeling becomes a laborious undertaking and finally half the egg gets stuck on the shell. "The egg is too fresh" is often given as a reason. But is that really true?

In fact, the freshness of the chicken egg can determine how easy it is to peel. More precisely, it depends on the chemistry. After the egg is laid, carbon dioxide escapes steadily, which increases the pH in the egg.

And what's the point of frightening the egg?

In addition, the air chamber on the underside of the egg increases as water can diffuse out of the egg. Both aspects contribute to the fact that the shell membranes, which are connected to the shell or egg, separate from each other and the egg can be peeled more easily.

By the way, it is often believed that cold quenching is used to make peeling easier. However, this has no effect on the peelability of the egg. Rather, the cold shower serves to end the cooking process immediately and to prevent the eggs from continuing to cook - and the egg suddenly becomes hard boiled instead of waxy.