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Originally Posted by CowboyCold
Going to disagree or so I've been told, fresh eggs are harder to peel because whatever the membrane is called that attaches the whites to the shell is the strongest, but breaks down over time. Hence, a month old egg will peel much easier when boiled.
This is my understanding as well. Cook with fresh eggs, boil them when old.
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Also was told that you add baking soda to the water because it helps keep the eggs from cracking during the boiling process. But doesn't necessarily make them easier to peel.
Whatever the science is, it works. A little baking soda and the cold shock after boiling really does the trick for peeling, in my experience.
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Quick! Without cheating what it's the easiest way to tell of an egg is still fresh enough to eat? You might be surprised how long they last and it's well beyond the expiration date on the carton.
Put the egg in a glass of water.
- If it rests on the bottom, the egg is good.
- If it stands on end, it's good but will go bad soon.
- If that sucker floats, throw it out.