1.Whenboilingeggs,thereasonwhytheshellstickstothealbumenisduetotheexpansionandcontractionoftheeggasitcooks.Theshellandalbumenadherecloselytogetherundertheinfluenceofthesetemperaturechanges.2.Shelladherenceoftenindicatesthattheeggisveryfresh,asthealbumenofafresheggbindsmoretightlytotheshell.3.Insufficientboilingtimecanalsocausetheshelltostick.Iftheeggsareboiledfortooshortatime,theoutermembranemaynothavefullyformed,makingitdifficulttoseparatetheshellfromthealbumenandresultinginachallengetopeel.4.Itisrecommendedtolettheeggscoolinwateraftertheyhavefullycookedbeforeattemptingtopeelthem.Placingthecookedeggsincoolwaterforawhilehelpsthemtocooldownandcanmakepeelingeasier,resultinginintacteggs.5.Theoptimalboilingtimeforeggsisusuallyaround5minutes,atwhichpointtheeggsaresoftandtender,yetstillfirmandintact.6.Controlthecookingtimecarefullytoavoidovercookingtheeggs,whichcanmakethemtoughandaffecttheirtaste.7.Oncetheeggsarecooked,theyshouldbeimmediatelyplacedincoldwater.Thishelpstheshelltoseparatebetterfromthealbumen,facilitatingpeeling.8.Iftheeggsaredifficulttopeel,itmaybeduetoanincorrectboilingmethod.Thecorrectwaytoboileggscanpreventtheshellfromstickingtothealbumen,ensuringthattheeggsareeasilypeelableandhygienic.详情