The Perfect Hard-Boiled Egg

Something awesome happened to me yesterday.   

I love boiled eggs.  I have tried many ways to make the perfect boiled egg.  When it comes to peeling them I always fail.  This is a quest I have been on my entire adult life.  I have been eating more boiled eggs lately and I grew tired of the tedious egg-peeling experience that always ended in a mangled egg.  You may vividly remember my efforts with the “Egg-Stractor”, I am sure.  The answer is BAKING SODA!  As eggs get older their ph level changes.  The older the egg (but not rotten) the better they are for boiled eggs.  But stores don’t really make a lot of money selling old eggs – so what do do?  I did a test batch of 4 eggs.  I put in 1 teaspoon of baking soda, and boiled.  After the eggs boiled I cooled them immediately in ice water.  The eggs peeled like a dream.  I should have taken a picture!  Why doesn’t everyone know about this? 

Update:  This pressure-cooking method works even better!
http://www.hippressurecooking.com/2011/04/hip-modernist-soft-medium-and-hard.html