Crack a boiled egg from the round end
#0008 Food & cooking
Fact rank
A
Explanation by a producers' association
Wow rank
A
Few people know the name "air cell" or what it does
Verification: Supported by evidence
AI verification reports the evidence it found; it does not guarantee that a claim is true.
Start cracking the shell at the round (blunt) end. That is where the air cell, a pocket of air, sits; it is the only gap between the shell and the white, so it is the best place to start peeling. The older the egg, the larger the air cell.
Evidence
Primary Explanation by an egg farmers' organisation in Ontario, Canada (directly involved). An air pocket forms at the wide end, and you start cracking from the wide end link
Primary Explanation by the US Department of Agriculture (public body) (URL not recorded)
Derivations
Derived from: 古い卵の方がゆで卵の殻をむきやすい
Derived facts: ゆで卵は両端を割って吹くと中身が出る