Originally Posted by Phil
My better half said that it is the age of the egg that determines the ease in peeling. The older the egg, the easier it peels. A few weeks ago I used some older eggs, same process of cooking, and they did peel easier.
Your wife was right. A fresh egg has a lower albumen PH than an older egg, which causes the albumen to adhere more to the shell than to itself. However, after the eggs haves been allowed to age for at least a couple of days, their PH raises to around 9.2, which makes them a lot easier to peel.
When restaurants receive eggs, they are normally already a couple days old, giving them enough time to peel easily. Plus, peeling eggs and other menial tasks are how dish washers and prep cooks get their foot in the door.
By the way, some people will add baking soda to their egg water to make the water more alkaline, which in turn will raise the PH of the eggs and make them easier to peel. Although this works, sodium bicarbonate will intensify the "sulfury" smell and flavor or your hard boiled eggs.