Why are some hard-cooked eggs so hard to peel?

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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Believe it or not, eggs that are very fresh are harder to peel after they're cooked than eggs that have been in the refrigerator for a week or so before you cook them. That extra time allows some air to develop between the egg and the shell.

See our collection of egg recipes if you need recipes for stuffed eggs, egg salad, and omelets, or tips for cooking eggs.

Marge Perry
Apr, 2011

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