"Fresh eggs are harder to peel because their lower pH causes the egg white to cling tightly to the shell. In slightly older eggs, the whites have loosened, making them not-so-great for poaching but ideal for making hard-boiled eggs with shells that peel cleanly away."
"Add eggs to a pot of already boiling water. This helps the whites set quickly, making the shells easier to remove and giving you better control over doneness."
To achieve easy-peel hard-boiled eggs, start with slightly older eggs, as their higher pH allows the egg whites to detach from the shell more easily. Cold eggs can be used directly from the fridge, avoiding the need for tempering. Lower the eggs into already boiling water to set the whites quickly, which aids in easier peeling. Cooking up to eight large eggs at once is feasible, depending on pot size, ensuring optimal results every time.
Read at Bon Appetit
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