Relieve pressure: The hole in the egg
With a little understanding of physics, the bursting of eggs can be explained quite simply: When heated, substances expand – including the egg inside the shell. The pressure then causes the shell to burst.
- You can easily prevent it from bursting by piercing the egg.
- Make a small hole on the blunt side of the egg. This can be done with an egg piercer or with a thumbtack.
- Trapped air bubbles can escape during cooking.
Put the eggs in the cold water
Never put the eggs in boiling water. The shell bursts due to the large temperature difference. Also, don’t put eggs in the water straight from the fridge – let them sit at room temperature for a bit first.
- First put the eggs in the pot and then let the water run in from the tap.
- Another trick helps to prevent the shell from bursting: eggs usually jump in boiling water, hitting the bottom of the pot each time. Therefore, place a folded cheesecloth on the bottom of the pot. In this way, the shocks are cushioned and the eggs do not burst.
Salt or vinegar will prevent cracking
Add half a teaspoon of salt to the water or a teaspoon of vinegar per egg.
- The salt in the cooking water not only makes it easier to peel the eggs later. Salt water also makes the egg whites clot faster.
- Vinegar also supports protein coagulation, so that no albumen escapes if the shell cracks.