Have you noticed that your hard cooked (remember, not hard boiled) eggs have become harder to peel, leaving you with craters? Farm fresh eggs and fresher eggs in general are more difficult to peel because the albumen – the white part – tends to stick to the shell. As the eggs age, it separates from the shell making older eggs easier to peel. If you don’t want to wait, here’s an easy trick that works like a charm:
Add 1 tsp of baking soda to a medium sized pot of water before cooking the eggs. As the eggs cook, the baking soda infuses the shell, helping separate the white and making the cooked egg easier to peel.
There’s not a lot of science on why this works, but the basic thinking is that as an egg ages, it becomes less acidic and more alkaline. Since baking soda is alkaline, you can get the same effect without letting the eggs age. Peeling problems, solved.
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