🔬 Science Older Eggs Are Easier to Peel, Heres
Published by OOPSONLINE.IN · Source: The Economic Times · 1 min read · · Updated
What actually happened
Fresh eggs generally have a lower albumen pH and stronger adhesion between the cooked egg white and shell membrane. Research has repeatedly associated lower albumen pH with poorer peelability.
Key points
- Fresh eggs generally have a lower albumen pH and stronger adhesion between the cooked egg white and shell membrane.
- Research has repeatedly associated lower albumen pH with poorer peelability.
Summary based on data provided by The Economic Times. Full article available at the original publisher.
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