The main culprit? Freshness.
Very fresh eggs have a lower pH, causing the egg white (albumen) to bind tightly to the inner shell membrane.
Older eggs (7–10 days old) have a higher pH, which loosens that bond—making peeling easy.
But what if you only have fresh eggs? Don’t worry—there’s a workaround.
The Cook’s Foolproof Method: Bake + Steam (Yes, Really!)
While many swear by vinegar, baking soda, or ice baths, professional chefs and food scientists agree: the most reliable trick for easy-peel eggs is steaming—or even baking!
But for home cooks, here’s the simplest, most effective method that works with any pot:
The “Hot Start + Ice Shock” Technique
What You’ll Need:
Eggs (even fresh ones!)
A saucepan with a lid
Ice
Cold water
Step-by-Step Instructions
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