I have made hard-boiled eggs for years and haven’t had trouble peeling them until recently. I then learned that eggs which aren’t as fresh peel easier and I realized that now that I’m buying organic and local eggs they are too fresh for pretty peeling. Are you also frustrated with lumps of egg clinging onto your peel when you try to remove it? Do you want to have hard-boiled eggs that peel easy but are also still fresh? I’ve just learned the solution!
When you boil your eggs for hard-boiled eggs, add one teaspoon of baking soda to the water used to boil them. Afterwards, they will peel easily, as well as be beautiful without missing chunks! Who knew?