Ok, I will admit I was a bit lazy in my last question. And
not being a chemist by trade, I was wondering about ph
levels. I was looking at a youtube clip showing a guy
blowing a hard boiled egg out of its shell, not peeling it.
In the clip he stated you should put baking soda in the
water to lower the ph level in the membrane, and thus
making it easier to blow it out. ( I was a bit skeptical ,
but tried it anyway. My original question should have
been a bit clearer, in asking if baking powder can be used
here, versus baking soda. In reading the article, I am
going to assume I could use baking powder, as I didn't
have baking soda on hand. Thank you.