PEELING EGGS Over the years and thousands of hard boiled eggs later, I have found that using week old eggs are best for peeling. Fresh eggs are hard to peel. The thin membrane between the egg white and the shell sticks like glue, bonding the egg to the shell. When the raw eggs are allowed to age for a week or so in the refrigerator before cooking, air seeps through the porous shell and pushes the membrane away from the shell walls. When older eggs are cooked, the shell will slips right off.
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