The Science Behind Boiling Eggs with Baking Soda and Salt
Boiling eggs might seem easy, but getting them just right—smooth, crack-free, and easy to peel—can be tricky. Whether you’re making a quick breakfast, a salad topping, or deviled eggs, the texture and ease of peeling are key. Enter baking soda and salt. These two simple kitchen ingredients can make a big difference, helping eggs peel easier, taste better, and cook without cracking. The trick is in the science. Baking soda changes the pH of the egg whites, loosening their grip on the shell, while salt stabilizes the water, preventing cracks. Together, they make boiling eggs smoother, faster, and more rewarding. Why Baking Soda and Salt Work Boiling eggs can be frustrating when they crack or stick to the shell. Luckily,...