Peelability of Hard-cooked Eggs

Fuller, George W.; Angus, Peter W

doi:10.3382/ps.0481145

Cited by 20 publications

(12 citation statements)

References 6 publications

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“…Thus the assumption appears correct that the use of NaOH, a good C0 2 trapping agent, can effectively increase the movement of C0 2 out of the egg and accelerate the normal increase in albumen pH. These results agree with the previous works of Swanson (1959) and Fuller and Angus (1969) in which ease of shell removal increased with increasing albumen pH. Because of their C0 2 absorbing properties, NaOH solutions were expected to decrease C0 2 concentration in the environment around the eggs, increase the rate of C0 2 loss from the albumen, and thereby accelerate the normal process of pH increase in the egg albumen.…”

Section: Resultssupporting

confidence: 92%

“…Swanson (1959) has shown that exposing eggs to ammonium hydroxide fumes in a closed chamber for 10 min resulted in an increase of albumen pH to 8.7 and eggs which were easier to peel when hard cooked. Fuller and Angus (1969) obtained similar results.…”

Section: Introductionsupporting

confidence: 90%

“…Ease of shell removal from hard-cooked eggs has been associated with pH of the albumen, and eggs with albumen pH of 8.7 or higher are usually easy to peel (Swanson, 1959;Meehan et al, 1961;Reinke and Spencer, 1964;Fry et al, 1966;Fuller and Angus, 1969). The usual method of handling shell eggs, by oiling the shell and storage at low temperature, tends to retard the normal increase overtime of albumen pH so that eggs remain difficult to peel after hard cooking.…”

Section: Introductionmentioning

confidence: 96%

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Influence of Storage Environment on Ease of Shell Removal from Hard-Cooked Eggs

Britton

Fletcher

1987

Poultry Science

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A series of trials was conducted to evaluate the influence of altered storage environment of fresh eggs on ease of shell removal after hard cooking. Eggs were collected within either 6 or 24 hr of oviposition, stored for 24 hr under test conditions, hard cooked in boiling water, cooled in ice water, and peeled by hand. Ease and effectiveness of peeling were evaluated using a 1 to 3 scoring system where 1 = easy to peel and 3 = very difficult to peel, with resultant egg damage. Storing eggs in a closed environment with a 10% NaOH solution improved ease of peel when compared with a storage environment containing just air or water. The average peel score of eggs treated in the NaOH environment was 1.7 compared with scores of 2.4 in an air environment and 2.4 in an environment with water. The NaOH-treated environment increased albumen pH to 8.49 compared with 8.11 of eggs stored in the air environment. The influence of environment on egg albumen pH appeared to be the major factor contributing to improved ease of shell removal. (

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Section: Resultssupporting

confidence: 92%

Section: Introductionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 96%

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Influence of Storage Environment on Ease of Shell Removal from Hard-Cooked Eggs

Britton

Fletcher

1987

Poultry Science

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“…Peelability has been researched in studies by Swanson (1959), Meehan et al (1961), Fry etal. (1966, Fuller and Angus (1969), Reinke et al (1973), andSpencer and. They found that aging of eggs and a pH of at least 8.6 or 8.7 are important for good peelability.…”

Section: Introductionmentioning

confidence: 95%

“…Baker et al (1967) reported extensive research on causes and prevention of the discoloration around hard-cooked egg yolks. The formation of the ferrous sulfide ring was also investigated by Fuller and Angus (1969), Irmiter et al (1970), andHolleman (1973). There is general agreement that moderate heat during hard-cooking (less than a boil) and rapid cooling lessen the degree of discoloration around the yolk.…”

Section: Introductionmentioning

confidence: 99%

Hard-Cooking and Pickling Eggs as Teaching Aids

Maurer

1975

Poultry Science

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A single laboratory experiment was used to teach several egg-use and preservation practices. Students in a poultry products technology class were asked to hard-cook eggs, observing the effect of age of eggs, shell piercing, initial egg temperature, starting water temperature, and severity of hard-cooking on cracked shells, peelability, and color of the yolk exterior.After the eggs were peeled, some were placed loosely into glass jars. Several pickling solutions were prepared by the students based on available recipes. The effect and role of the individual ingredients were discussed during preparation of the solutions. The heated pickling solutions were then poured over the eggs for seasoning. A final requirement of the class was that of formulating their own pickling solution based on what had been learned in the class. The students were evaluated on their interest, participation, and knowledge of the cooking and preservation practices in an exam.

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Hard-Cooked Eggs

Stadelman¹

1986

Egg Science and Technology

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Peelability of Hard-cooked Eggs

Cited by 20 publications

References 6 publications

Influence of Storage Environment on Ease of Shell Removal from Hard-Cooked Eggs

Influence of Storage Environment on Ease of Shell Removal from Hard-Cooked Eggs

Hard-Cooking and Pickling Eggs as Teaching Aids

Hard-Cooked Eggs

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