How Factories Peel Hard Boiled Eggs | Food Unwrapped

her boiled eggs I don't find it the easiest job you know peeling a hard-boiled egg often takes longer than you expect it to it's the ultimate in convenience food the egg you can eat without bothering to boil it but how do they end up out of their shell and ready for the shelves what's your best guess you got an army of peelers is that what they do in factories that's what they do on the cooking program is it I'm on my way to find out how the pros crack the fiddly task of peeling a hard-boiled egg I've come to a factory in Leicester where pan cars Pancholi has spent the last 30 years perfecting his technique you peel eggs for living down here that's all I do that's how you do you show me how you do it you want to see it I do come on they're on it lead the way all right so I'm excited about this peg house really is the egg man as well as pre-peeled and hard-boiled his eggs are also used in pies Scotch eggs sandwiches and egg mayonnaise we do about roughly round about between 1.2 to 1.5 million eggs a week wow that is a lot these look like your traditional eggs these look like the egg size sort of you get for breakfast in foreign countries yeah well these are eggs from Holland their barn eggs okay okay these are British eggs brown eggs it's the species it's a different type of hens laying different colors FS next it's time for the fresh eggs to get hard-boiled they're cooking than individual electrons that's right it's the suction Fred just sucks 30 eggs on it this is the boiler now if you look at it the eggs are very gently placed onto the conveyor so from there fire lit out slowly and gently and it goes between 18 to 20 minutes depending on the type of the eggs we boil yes because it's very gentle and it's making sure the heat is very very slowly without damaging the eggs I've always cooked my eggs in boiling water but Pankaj finds the long cooking time at sub boiling temperatures allows the middle of the egg to reach 85 degrees centigrade this ensures the yolk is hard-boiled and any dangerous bacteria are killed off a high risk area because then the eggs are fully before I can expect the cooked eggs a quick costume change is needed high risk area here I can so these are the cooked eggs they are being dropped into this cooler which is free chill it's vital the eggs are at just the right temperature before the all-important peeling process begins to shrink the inner membrane slightly in there so we can get the shell off very quickly if it's too cold it won't do the job if it's too hot you wander the job has to be right temperature 11 degrees is optimum peeling temperature and finally the eggs are ready to enter the shelling machine you see the vibrating actions there are on roller bats basic it is trapping the egg between the two rubbers and it's just just easily separating the shell and then it's just filling the eggs like that it's very gentle process and there you have it precise temperatures and careful timing are the secret to keeping the nation supplied with ready to eat our board eggs [Music] you

Channel: Food Unwrapped

Views: 483,400

Rating: 4.9054599 out of 5

Keywords: food, unwrapped, UK, Food Unwrapped, Food Unwrapped UK, Cooking, Science, Ingredients, Investigation, Explore, Travel, Channel 4, Kate Quilton, Jimmy Doherty, Matt Tebbutt, Food Industry, Processed Food, Foods, Packaged Foods, food cia, egg peeling, hard boiled eggs, egg feeling factory

Id: F7HBxBCaUMI

Length: 4min 8sec (248 seconds)

Published: Tue Apr 28 2020