Abstract
An experiment using 540 eggs was conducted to determine the effects of different cooling media, times in the cooling media and time of reheating on ease of peeling hard-boiled eggs. Yield, peeled appearance and peeling times indicated that a 10 second reheating period in boiling water preceded by either 30 seconds in liquid nitrogen, one minute in ice water, or 10 minutes in 25° C. air could be used effectively to peel freshly laid, hard cooked eggs.An additional experiment using 325 eggs included a factorial arrangement of treatments consisting of three holding conditions (fresh, 7 days at 4° C., and 7 days at 25° C.); three spray oiling treatments (whole eggs, top only and none); and the three cooling-reheating methods (liquid nitrogen, ice water and 25° C. air). The data indicated that for ease of peeling fresh eggs, oiling should not be used. However, oiled eggs held for 7 days at 4° C. peeled readily when rapidly cooled and reheated. Cooling in ice water (followed by a 10 second reheat) resulted in maximum yields and ease of peeling thus rendering the process applicable to either commercial or home peeling of freshly laid, hard cooked eggs.
Published Version
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