10 Mind-Blowing Facts About the Science of Boiling an Egg Perfectly

7. Water Chemistry's Subtle Influence (Hard vs. Soft, pH)

Ever notice eggs cook or peel differently sometimes? Your tap water might be playing a role! Hard water (high in minerals like calcium) can sometimes interact with egg proteins to yield a slightly tougher white. Conversely, very soft water might result in exceedingly tender whites. More critically, the water's pH affects peeling. Adding a little baking soda (alkaline) to the water raises its pH, mimicking the effect of an older egg and often making even fresher eggs peel more easily.