||02-09-2013 11:28 AM
Originally Posted by DiggingDogFarm
The pH increases in older eggs making them easier to peel.
That's why adding some baking soda to the cooking water also helps improve ease of peeling.
From On Food and Cooking: The Science and Lore of the Kitchen By Harold McGee, Page 88:
"Difficult peeling is characteristic of fresh eggs with a relatively low albumen pH, which somehow causes the albumin to adhere to the inner shell membrane more strongly than it coheres to itself. At the pH typical after several days of refrigeration, around 9.2, the shell peels easily. If you end up with a carton of very fresh eggs and need to cook them right away, you can add a half teaspoon of baking soda to a quart of water to make the cooking water alkaline."
I agree with everything in this quote except that putting eggs in the refrigerator for a few days is enough to allow the pH to be good enough for pealing. I have hated making HB eggs for this reason. I heard that using salt was as good as using baking soda so I used salt. It was hit or miss. But with baking soda, problem solved.
How I cook mine is I place them in hot tap water, add baking soda and turn the stove on high. Cover them with the lid and stand by, waiting for them to just begin to boil. Turn stove off and remove from heat (after they started to boil but not so long that they crack and make a mess) and set the buzzer for about 16 minutes.
Just a quick minute in cold water afterward, then peal. I like my eggs warm. :)