Hard-boiled eggs: why using week-old eggs makes peeling easier (and the baking soda trick)

Peeling hard-boiled eggs can quickly turn into a kitchen nightmare. However, some professionals use an infallible method: favoring week-old eggs and adding baking soda to the cooking water. These two tips modify the pH and make it easier for the shell to detach. But how can this phenomenon be explained scientifically?

The scene is familiar: you have just boiled…