Eggs 101: Achieving perfectly peelable shells this Easter
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 what this depends on.
Peeling hard-boiled eggs, although seemingly simple, is often a challenge. Even when we try hard, sometimes the shell refuses to come off. You may end up with torn pieces of white or even some removed entirely. Other times, the shell comes off without a problem. Why does this happen?
Which eggs peel best?
My grandmother always sets aside eggs for the Easter basket at least a week before the holiday. The acidity of 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 the above, it is clear that the fresher the egg, the more tightly the shell adheres. It's not surprising, then, that shop-bought eggs that 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 sulphur and iron. To avoid this, it is recommended that eggs be boiled for 6-8 minutes, depending on their size.
