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Start with Cold Water: When boiling eggs, place them in a pot and cover with cold water. This helps the eggs heat gradually, reducing the risk of cracking.
Gradually Increase Heat: Bring the water to a boil over medium heat. Rapid changes in temperature can cause the eggshells to crack.
Avoid Boiling Water: Once the water reaches a boil, lower the heat to a simmer. Boiling water can cause thermal shock, leading to cracks as the eggs hit each other.
Add Salt or Vinegar: Adding a teaspoon of salt or vinegar to the water can help seal any minor cracks that may form.
Use Room Temperature Eggs: Cold eggs from the fridge are more likely to crack when exposed to heat. Let them sit at room temperature for about 10-15 minutes before cooking.
Don’t Overcrowd the Pot: Ensure there’s enough space for each egg to move gently in the water. Overcrowding the pot increases the risk of eggs knocking together and cracking.
Serving and Storage Tips:
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