WHY BE BOILED EGG AFTER SOAKED easy to peel?

WHY BE BOILED EGG AFTER SOAKED easy to peel?

Almost every object will expand if heated and will shrink if cooled.
However, the degree of expansion and shrinking is different for each object. Chicken eggs consist of a hard egg shell and egg whites and soft yolks. The degree of expansion and depreciation of the three parts of the egg is also different. This difference is not so obvious if the temperature changes are not large or rather evenly. But if there is a drastic change in temperature, the degree of shrinkage of eggshells and egg white is not the same.
Time freshly baked chicken eggs boiled it soaked in cold water, her skin suddenly shrinks while the egg white is still in its original temperature and the volume does not shrink. It is at this point that some of the egg whites are pressed by the skin to the empty space of the egg. Then the egg white also gradually shrinks as the temperature falls.
Because the degree of shrinkage eggshell, egg whites and egg yolks are not the same, there will be a separation between white eggs with eggshells. Therefore boiled chicken eggs easily peeled after soaking in cold water.