1. What is the thread in the protein?
Things like thread ends in protein are called laces and are made of protein. When the egg is formed, it is buried in the egg white at both ends of the egg, and is extended from the sharp end and the blunt end of the egg to connect with the yolk, and has the function of fixing the yolk at the center of the egg. After the egg is left for a long time, the lace will disappear. It exists, and it is a characteristic of fresh eggs. It is not a foreign body, and it has nothing to do with the fertilization of the egg.
2. Why is it hard to peel the hard-boiled egg?
Eggs that are difficult to peel are the characteristics of fresh eggs. When the egg is left for a long time, the carbon dioxide is lost and it is easy to peel. In the case of eggs that are difficult to peel, they should be cooked in boiling water for 5 minutes, then removed and rinsed with cold water. When the egg shell is cool enough to be handled by hand, the shell can be broken and peeled in cold water or under cold water. ,very easy.
3. How to avoid egg shell cracking when cooking eggs?
The gas in the egg expands when the egg is cooked, causing the egg shell to crack. If you use a needle on the big end of the egg (when there is a gas chamber) before cooking, drill a few small holes (not too big to prevent the egg liquid from flowing out). When cooking, the gas is discharged from the small hole and the egg shell will not break.