All you need to do is boil the water as normal, add a teaspoon of baking soda to the pan, then cook the egg as usual.[1] The explanation for this effect is related to the pH value of the egg’s contents. When the pH value of the egg white is low, the membrane is more likely to adhere to the inside of the shell. This makes it harder to peel. The fresher the egg, the lower the pH and the more likely it is that you will come across this problem. The result is often frustration, small pieces of shell scattered all over your plate, and an egg that ends up in fragments. Aside from using older eggs, the best solution is to make the egg more alkaline, which is why baking soda is so effective. It encourages the egg membrane to separate from the shell, meaning it should be easier for you to remove. An additional trick is to soak freshly-boiled eggs in cold water for a few minutes before removing a small piece of shell from the top and bottom of the egg, and then blowing through each of the holes. This loosens the membrane and should make the shell easy to peel. So if eggs are a regular part of your diet, make sure you always keep some baking soda on hand to make your life a little bit easier.
