Have you ever wondered why farm fresh hard boiled eggs are so difficult to peel? It is because the acidic level of the egg white it so low that the albumen (egg white) easily sticks to the inner shell membranes. As the egg ages and becomes more porous, air gets into the egg, carbon dioxide is released and the acidity level of the albumen increases, causing it to stick less. Eggs that you purchase in the store, it takes them at least 30 days to go from farm to store shelf. That’s why they peel more easily.
