Why Are Eggs Harder to Peel?

There is some evidence that peeling a hard-boiled egg is not as easy as it was a couple of decades ago. The reason why might surprise you -older eggs are easier to peel, and the eggs we eat are fresher than ever! As an egg ages, it loses both moisture and carbon dioxide, which causes the air bubble between the shell and the membrane to get bigger. A bigger air pocket makes eggs easier to peel.

While I’ve noticed the Peeling Problem most distinctly with superfresh farm eggs, the eggs you buy at the supermarket could be getting fresher too. Most American eggs are produced and distributed by agribusiness concerns like Cal-Maine and Rose Acre, which each have more than 20 million hens cranking out eggs just for you.

Statistics on the time it takes for an egg to go from hen to supermarket have not been calculated, a USDA representative told Wired.com, but there’s some reason to believe that new production techniques could be delivering eggs to markets faster.

A 1998 report by the agency found that big consolidated chicken egg facilities, which wash and package the eggs on-site instead of sending them to a separate processing location, could reduce the time from farm to store from 100 hours to 53 hours. And, according to Cal-Maine’s SEC filings, the industry continues to centralize, squeezing out the old facilities in favor of the new ones.

So if you are going to use hard-boiled eggs in your Thanksgiving dishes, you might want to purchase your eggs soon. Link -via Unique Daily