I love hard boiled eggs but become frustrated when I peel them and the whites come off with the shell! I found out why this is and how to stop it. I tried this method recently and it worked.
Why does the white come off with the shell? A bit of research into why my shells keep taking the whites off revealed that difficult peeling is characteristic of fresh eggs which have a relatively low albumen pH (see explanation of pH below). This causes the albumen to adhere to the inner shell membrane more strongly than it coheres to itself.
Once the pH reaches 9.2, typical after several days of refrigeration, the shell peels easily.
So what can you do if you have fresh eggs? Adding bicarbonate soda to the water before boiling will make the cooking water alkaline.
1/2 teaspoon bicarbonate soda
Method Add 1/2 - 1 teaspoon of bicarbonate soda into the water, stir to dissolve, add the eggs and boil until cooked. Allow the eggs to cool and then peel.
pH is the scientific measure of how acidic or basic a solution is from 0 - 14, where 7 is neutral, 0 is very acidic and 14 is very basic.