We began with our chickens four years ago and it has been such a rewarding experience. It was about this time, that I suddenly lost my ability to hard boil an egg. After 20 some odd years of never having a problem, every egg that I would hard boil the white would all but disintegrate when I tried to peel them. Talk about frustration! It took quite some time for me to realize that this was as a result of fresh eggs! I ran a number of experiments to determine how old my eggs would have to be to mimic the pristine peels that I would get from store bought eggs. My verdict? Five weeks plus! I have tried any number of remedies and variations in cooking methods to no avail. This morning.....Eureka.... I found one that works, so I had to share! As per usual, I placed my eggs into a pot of cold water, and brought them to a boil. I let them boil for 5 minutes, then turned off the heat and let them sit for about 15 minutes, then ran cold water over them. The main game changer? I threw about a half-teaspoon of baking soda into the water at the start. Here is a brief description of the science behind this, it all has to do with increasing the pH. I am so glad that this little tip made it's way into my kitchen!
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