As eggs grow older, the eggshell's protective coat slowly wears off, the egg becomes porous, absorbs more air, and releases some of its carbon dioxide. This makes the albumen more acidic, causing it to stick to the inner membrane less.
This is because the egg white or “albumen” in a fresh egg has a relatively low pH level, making it acidic. When cooked, these fresh egg whites bond strongly to the inner shell's membrane. As an egg ages, the pH level rises and the inner membrane is less likely to bond to the albumen, so the shell peels off much easier.
Do Brown Eggs Have a Harder Shell? The shells of both color eggs have the same thickness. If you've ever noticed that an eggshell seems tougher, it's because of the age of the chicken, and not the color of the egg.
Hard-cooked eggs may be difficult to peel if they are very fresh. This is because an egg shrinks inside during storage, which pulls the inner membrane away from the inside of the shell. For this reason, a hard-cooked egg will peel more easily if it has been stored for 1 or 2 weeks before it is cooked.
Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.
It is a common misconception that brown eggs are a "better" product because they are more expensive; in fact, there is no difference in nutritional value. More white eggs are sold because of the lower price tag, but the choice between brown eggs and white eggs is a matter of personal preference.
Set a timer for 12 minutes to make hard-cooked yolks. If you prefer softer-cooked yolks, set a timer for 10 minutes. While the eggs are boiling, prepare an ice bath by filling a medium bowl half way with ice and adding water.
A tiny bit of salt actually permeates the egg shell. It's not enough for you to taste it, but it does help with peeling.
The fact is, there's no difference between brown or white eggs when it comes to making a hard-boiled egg. As a matter of fact, the simple difference between brown eggs and white eggs is the hen. That's it.
No. The color of the shell does not affect the nutrient content. There is no nutritional difference between a white and a brown egg. The breed of the hen determines the color of her eggs.
These two hacks were tested to see which of them actually work. Adding vinegar to boiling water made it easier to peel. Adding baking soda made it almost impossible to peel.
Brown eggs tend to cost more. The USDA says this is because the hens that lay brown eggs are larger and eat more food. This extra food cost is reflected in the price producers set for consumers.
Bottom Line. The only difference between white eggs and brown eggs is the color of the eggshells—and maybe the price. No matter what color an egg's shell is, the egg will taste the same and have the same nutritional benefits.
Pasture-Raised Eggs / Pastured Eggs): Pasture-raised eggs (sometimes referred to as pastured eggs) are the healthiest eggs to buy, no question. Pasture-raised means that the hens are free to roam and graze freely in a large open pasture.
The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.
Why this works: The acidity of the lemon juice helps keep the shells intact as the eggs cook. Bonus--it also makes them easier to peel when you're ready to eat.
The quick cooling of the hard-boiled eggs causes the egg whites to contract, freeing them from the membrane. If you let them cool for about 15 minutes, the peeling is much easier.
Ideally, peel the eggs as soon as they're cool. Start at the broad end, and hold the egg under running water to loosen any bits of stubborn shell clinging to the sides.