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You have obviously never actually done this with eggs that are less than a week from laying... The pH of a fresh egg is closer to neutral and this causes the i
by evgen 14y ago
You have obviously never actually done this with eggs that are less than a week from laying... The pH of a fresh egg is closer to neutral and this causes the inner membrane to really stick to the shell, even after cooking. After the eggs have been washed and refrigerated for several days the pH edges closer to 9 and the egg is easier to peel (and the cooling trick works.)
- henrikschroder 14y agoOh. You're probably right. I have to test this! Hm, eggs here in Sweden are generally washed, but not refrigerated, so it's neither like the situation in the UK nor the US. Interesting.