(WBTV) - Hard-boiled eggs are an easy snack, but they are also notoriously easy to mess up. That's why we're moving today's life hack into the kitchen.
As if you didn't have enough to worry about with the possibility of tough, rubbery egg whites and overcooked yolks. Before you even get that far, your perfect boiled egg can be stopped while getting it out of the shell.
**WARNING: Science talk ahead. Here is the smart sounding reason we found online.**
Difficult peeling is characteristic of fresh eggs with a relatively low albumen pH, which causes the albumen to adhere to the inner shell membrane more strongly than it coheres to itself. At the pH typical after several days of refrigeration, around 9.2, the shell peels easily.
Adding about a teaspoon of baking soda to the cooking water increases the alkalinity in the egg, which will make the eggs easier to peel later on. But take note, some people say adding the banking soda also intensifies the sulfur flavor of the egg.
Another tip for peeling eggs, cook the eggs a little longer and allow them to chill in the refrigerator after cooking to make fresh eggs easier to peel.