Chef’s Clever Hack for Perfectly Peeled Hard-Boiled Eggs

Hard-boiled eggs are a staple in many kitchens, whether you’re making egg salad, deviled eggs, or just looking for a simple snack. However, the most frustrating part of making hard-boiled eggs is often peeling them. No matter how carefully you handle them, it seems like the shell always sticks, leaving unsightly bits of egg white behind. But fear not! Chefs have a clever hack that can help you achieve perfectly peeled hard-boiled eggs every time.

In this article, we’ll share the secret to easily peeling your hard-boiled eggs and explain why this method works so well.

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Why Do Hard-Boiled Eggs Sometimes Stick?

Before we dive into the solution, let’s understand why hard-boiled eggs can be difficult to peel. The freshness of the egg plays a big role in how easy it is to peel. Fresh eggs tend to have a lower pH, which causes the proteins in the egg white to bind tightly to the membrane. As a result, when you try to peel the shell off, bits of egg white often stick to the inside, making it look messy.

On the other hand, older eggs (a few days to a week old) are much easier to peel. Over time, the pH of the egg increases, which causes the egg white to loosen from the membrane, making peeling much easier.

But what if you don’t have the luxury of waiting for your eggs to age before cooking? That’s where the chef’s hack comes in!

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The Chef’s Hack for Perfectly Peeled Hard-Boiled Eggs

The secret to easily peeling hard-boiled eggs is using baking soda during the cooking process. By adding a teaspoon of baking soda to the water, you can raise the pH level of the eggs, which helps separate the membrane from the egg white, making peeling a breeze.

Here’s how to do it:

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