It is best not to shock hard-boiled eggs with cold water after cooking.

Many people are accustomed to immediately placing freshly cooked eggs in cold water to cool them down and make them easier to peel. However, this practice is not scientifically sound, and it is best not to shock cooked eggs with cold water.

While immersing a cooked egg in cold water does cool it down quickly and makes the shell easier to peel due to the differential shrinkage of the inner shell membrane and the albumen membrane, it overlooks the fact that cold water contains a large number of bacteria. Once the egg is heated, the shell membrane that prevents bacteria from passing through is damaged. This means the shell's pores are no longer effective at blocking bacteria, allowing them to easily invade the inside of the egg.

Shepherd's Purse Boiled Eggs

The correct method is: during the boiling process, add a small amount of salt. Salt not only sterilizes and detoxifies but also creates a gap between the shell membrane and the albumen membrane due to differential shrinkage, making the shell easier to peel.