Of course, it’s great to eat eggs from your own flock of chickens. You know the eggs are super fresh, and those bright yolks beat anything you’ll ever see at the store.
But even farm-fresh eggs are not without their disadvantages. You will quickly discover one of the cons the first time you try to separate a hard-boiled egg from its shell.
Without care, the shell will shatter but still remain stuck to the egg. The only way to get it off at that point is to pick it off, bit by itty-bitty bit, probably sacrificing chunks of white in the process. If you are making deviled eggs, the end presentation is less than attractive.
Scientists have concluded that this sticky-shell phenomenon is due to pH. An egg white fresh out of the hen has a pH between 7.6 and 7.9, which causes it to stick tightly to the membrane between the shell and egg. As the egg ages, the pH may rise to as much as 9.2, which loosens the white from the membrane. The amount of air in the egg increases, as well.
Now that you have the science behind the dilemma, what can you do about it?
- Cook your eggs like you would normally.
- Leaving the eggs in the saucepan, immediately pour out the hot water and rinse with cold water.
- Completely immerse the eggs in cold water and let them stand for two or three minutes.
- Remove the eggs from the water one at a time.
- As you peel the eggs, be careful pull the membrane off with the shell. It seems to help if you start at the larger end where the air pocket is.
This method, while not entirely foolproof, will significantly improve the appearance of your hard-boiled eggs. The key is not to peel the shell off until it is cool to the touch. But don’t let the eggs sit too long, either. Two or three minutes appears to be the happy medium.
Beyond that, take your time. Some eggs are simply obstinate and must be coaxed to part with their shells. Good luck!