著者

田中 滋子

出版者

日本家庭科教育学会

雑誌

日本家庭科教育学会誌 (ISSN:03862666)

巻号頁・発行日

vol.12, pp.51-57, 1971-03-01 (Released:2017-11-29)

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It is generally said that some difficulty is experienced in removing the shells from hard boiled hen eggs, when the eggs are fresh. Investigations were conducted as to the removability of the shells to know how such shelling differs depending upon conditions such as place of storage, time of storage, size of eggs, and cooling time. As for the eggs used in these experiments, 273 eggs produced on the same day by white leghorns raised in the same environment were collected and about half of them were then stored in the room and the rest in the refrigerator. Experiments were conducted with 5 eggs respectively of large, medium and small size, all having been assorted by weight. The eggs were placed in the saucepan containing a fixed quantity of cold water, which was then heated up to the boiling point, or simmering temperature, of 97℃., and the eggs were thus boiled for 10 minutes. The eggs were then immediately cooled by being kept in contact with a continuous fresh supply of water at 20℃. for five different period of times, i.e., few seconds, 5, 10, 15 and 20 minutes respectively. It was found that the shells were removed most satisfactorily when the eggs had been stored in the room for 4 days or more and in the refrigerator for 8 days or more; and the small eggs better than the large ones; and though there was little difference, if any, resulting from the cooling, the eggs cooled for 15 minutes in running water showed the best result of all.