Boiled eggs sticking to shell????

[giggleboxfarm]

from witf.org:

In his book On Food and Cooking, food scientist Harold McGee explains that fresh eggs' pH level of 8 makes the inner membrane of the egg adhere to the egg white. When three days old, the egg has a pH level of 9.2 and the problem no longer exists.

http://www.witf.org/a-la-carte/going-for-the-gold-pastured-eggs-april-2011

I found it very interesting since I'd decided for me that they needed to be at least 3 days old.
Somewhere I read that cold water will be absorbed into the shell, so I have been washing my room temp eggs with cold water and had a lot more luck with peeling.

 

[CluckyJay]

Quote:
What a great tip! I am gonna try this and watch hubby laugh at me! Hehehe. Makes sense though!

 

[chickensinwasillaAK]

I always boil the fresh eggs and have had this problem. I do the ice water shock, it made no diffeence. WHat I've found to work is take them out of the fridge, run warm water on them. Crack the big end and let some water flow in there, they peel perfectly now. Might work for you too, can't hurt to try.

 

[cjwaldon]

The only thing I do special is . . . I hard boil only the green eggs.

Yup. Nothing special here. I noticed that eggs from my Easter Eggers always peel easily. I boil water, add eggs, set timer. Done. Usually I peel and eat them while they are still hot. My other eggs are hard to peel, brown or white, so I don't bother with them anymore. There must be something different with EE eggs.