why do some hard boiled eggs peel easier than others

An average commercially produced egg, if kept chilled, reaches the ideal pH for peeling (8. 6 to 8. 9, if you re counting) 7 to 10 days after it s laid. Egg cartons are marked with a Julian date a numeric system that goes from 001 for Jan. 1 through to 365 for Dec. 31 indicating which day the eggs were packed, which is often the same day they were laid.

But if you don t feel like counting the day of the year to figure out how old your eggs are, keep in mind that eggs are typically delivered to supermarkets between 3 and 5 days after they re laid. For smooth peeling, then, simply remove any airtight seals from the packaging to allow the CO
to escape and refrigerate the eggs in their carton for 4 to 7 days before hardboiling.

There are a million and one tips out there for how to make a easier to peel, but far fewer on why eggs are so hard to peel in the first place. Let's take a look, shall we? One of the most frequently quoted peeling tips is that old eggs are easier to peel than fresh ones.

It turns out this particular tip has some truth! Harold McGee in explains that the white albumen in a fresh eggs has a low relatively low (ie, acidic) pH level. When cooked, these fresh egg whites bond more strongly to the inner shell membrane than it does to itself.

As an egg sits in refrigeration for several days, the pH of the white albumen increases and the hard cooked eggs become much easier to peel. If you get a sudden craving for egg salad and only have fresh eggs in the fridge, McGee suggests adding a half teaspoon of to the water to raise its pH and also cooking the eggs slightly longer to give the whites time to set firmly.

The only downside is that this can make the eggs taste more sulfuric. Do you have a tried and true method for peeling hard-boiled eggs? Related: (Image: Flickr member licensed under

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