Boiling secrets: Why older eggs peel more easily
Soon, we'll be boiling hard-boiled eggs more often than usual. After all, they are essential for many Easter dishes and are included in the Easter basket. During this time, we particularly want the eggs to be perfectly peeled. Sometimes, however, things don't go as planned. It's worth knowing why this happens.
Although peeling hard-boiled eggs seems simple, it can often be a challenge. Even when we try our best, sometimes the shell simply refuses to come off, leaving us with torn whites or even completely removed sections. Other times, the shell comes off effortlessly. Why does this occur?
Which eggs peel best?
My grandmother always sets aside eggs for the Easter basket at least a week before the holiday. There is scientific reasoning behind this. The egg white plays a key role in peeling. Fresh eggs are less alkaline than older ones because they contain carbon dioxide, which lowers the pH. The eggshell has many tiny pores, allowing carbon dioxide to escape, which increases alkalinity over time.
The membrane between the shell and the white contains keratin, which is more potent in an acidic environment—hence why fresh eggs, having a lower pH, are more challenging to peel. As carbon dioxide escapes and the pH increases, the keratin bonds weaken, making peeling easier. From this, it's clear that the fresher the egg, the more tightly the shell adheres. It's not surprising, then, that store-bought eggs, which can sit on shelves longer, are easier to peel than those that are farm-fresh, straight from the hen.
Avoid this mistake when cooking
A common mistake when cooking eggs is keeping them in boiling water for too long. This causes an unsightly green ring around the yolk, which is caused by a chemical reaction between sulfur and iron. To avoid this, it is recommended that eggs be boiled for 6-8 minutes, depending on their size.
For best results, set your timer accordingly; for instance, if you start boiling eggs at 3:00, aim to finish between 3:06 and 3:08.
