You've been boiling eggs wrong – food scientist's tip makes shells peel easily

dailystar.co.uk:

cooking hack for de-shelling boiled eggs.Firstly, he advises foodies to use produce that isn't too fresh as the shell tends to stick more in these instances.Then to make peeling easier, all you need to do is pop a sprinkle of baking soda into the pan as they're bubbling away.In his book, on Food and Cooking, Harold McGee said: "Difficult peeling is characteristic of fresh eggs with a relatively low albumen pH, which somehow causes the albumen to adhere to the inner shell membrane more strongly than it coheres to itself."At the pH typical after several days of refrigeration, around 9.2, the shell peels easily."The food scientist added: "If you end up with a carton of very fresh eggs and need to cook them right away, you can add a half teaspoon of baking soda to a quart of water to make the cooking water alkaline (though this intensifies the sulfury flavor)."If you're still struggling, Harold recommends boiling your eggs a bit longer.Alternatively, you can pop them in the fridge for a few minutes to make the job easier.These aren't the only food hacks foodies have been loving recently.

Previously, a home cook revealed how to make roast potatoes without an oven. Meanwhile, scientists discovered the golden formula for the best chip butty.

And in other news, we've apparently been making pies wrong all our lives. For more from the Daily Star, sign up to one of our free newsletters here. .