Loose whites in older eggs.Q: I’ve heard that older eggs are better for boiling
because they are easier to peel. Is this true? Is there any
culinary advantage to using older eggs?
I believed this for the longest time—until I actually tested it
with a few cartons of eggs from different sources,
comparing them with some eggs I got from my neighbor in
Brooklyn’s backyard that were less than a week old. Guess
what? Whether the eggs were a week old or two and a half
months old, they were just as likely to have shells that stuck
to them when peeling. On top of that, with older eggs, the
yolks become uncentered, gravitating toward the egg wall,
making for unattractive slices. No matter how you plan on
cooking them, fresh eggs are better than old ones.