BIOMOLECULES AND ENZYMES

Detailed explanation-1: -This is because the egg white or “albumen” in a fresh egg has a relatively low pH level, making it acidic. When cooked, these fresh egg whites bond strongly to the inner shell’s membrane. As an egg ages, the pH level rises and the inner membrane is less likely to bond to the albumen, so the shell peels off much easier.

Detailed explanation-2: -The age of the egg affects how easily the shell will peel away after cooking. Eggs that are too fresh will have difficult shells to remove without damaging the egg white. It is best to use eggs that are at least 7 to 10 days old, allowing the egg to take in air which helps separate the membrane from shell.

Detailed explanation-3: -Older eggs are easier to peel because the egg white shrinks, leaving more space between the shell and the egg. Choosing eggs between 1-2 weeks old is ideal for hard boiled eggs.

Detailed explanation-4: -Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That’s because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg’s hard exterior.