Eggs Are Getting Harder To Peel
“Consider the farm-fresh egg, the pristine symbol of the simple days of pre-industrial farming. People love them, but there’s a problem: They seem to be getting harder to peel. And though I’ve messily discovered this on my own, there’s some science to back this idea up. Here in food-crazed San Francisco, fresh eggs are everywhere. After purchasing some of these just-collected treasures for hard boiling, I found it nearly impossible to peel off their shells without pockmarking them. My once-beautiful eggs ended up with more craters than the moon. It couldn’t be my fault, I told myself. I’d been hard-boiling eggs for decades, most intensively during a six-month egg-salad kick in ninth grade. I got my technique down and everything. What happened, then?… It’s time to find out.” w/ photos
