A peeling problem
Q Why are freshly laid eggs so difficult to peel when they have been boiled? A Charlotte Popescu says: This can be very frustrating. In a fresh egg the membrane beneath the shell sticks tightly to the shell and the albumen sticks to the membrane more strongly than to itself; this is all to do with the more acidic environment of the egg and the carbon dioxide. Once the egg starts to age, the carbon dioxide starts to diminish as the egg starts to absorb air through its porous shell. The membrane then becomes much looser and also the air space between the egg shell and the membrane will get larger. When you have boiled your eggs, run them under cold water as this will help with the peeling; the membrane and shell should come away together and if you start at the rounded end of the egg where the air pouch is, you should have no problems.