When eggs crack during boiling, the whites can leak out, causing the egg to lose its shape and making it difficult to peel once cooked. A few adjustments to your boiling method can help prevent this.

Placing cold eggs into boiling water

According to the Times of India, eggs taken directly from the refrigerator are significantly colder than boiling water. This sudden temperature change can cause the shell to crack, especially if it is already weak or has small fissures.

To mitigate this, you can remove eggs from the refrigerator a short time before boiling or place them in a pot of cold water before turning on the stove. Gradual heating reduces the temperature difference, minimizing the risk of cracking.

Vigorous boiling causes eggs to strike the pot

When water boils vigorously, eggs can continuously roll, hitting the pot's sides or colliding with each other. These impacts can cause shells to crack, particularly if the shells are already weak or the eggs are packed closely.

You should select a pot wide enough to avoid overcrowding the eggs and ensure they are fully submerged in water. Once the water begins to boil, reduce the heat to a gentle simmer. This prevents eggs from violently hitting the pot's sides or each other, while maintaining a stable temperature throughout the boiling process.

Eggs cracking during boiling. Photo: Bui Thuy

Pre-existing small cracks in the eggshell

Sometimes, eggs crack not due to the boiling method, but because their shells were already damaged. During collection, transport, or storage, eggs can be bumped, creating hairline cracks that are difficult to see with the naked eye.

During boiling, rising temperatures and the movement of eggs in the pot can cause these fissures to expand. The egg white then escapes, forming cloudy white streaks in the water.

Before boiling, inspect the egg surface and prioritize those with intact shells. Avoid using eggs that already have cracks, as bacteria can penetrate through these openings.

Once cooked, gently remove the eggs using a spoon or tongs to prevent further shell breakage from impact. For easier peeling, you can transfer the eggs to a bowl of cold water after boiling.

According to Eating Well, eggs provide high-quality protein, containing all essential amino acids that help the body build and maintain muscle. The yolk is rich in choline, vital for brain and nervous system function, along with vitamins A, D, E, B12, and minerals such as iron, selenium, and phosphorus. Eggs also contain lutein and zeaxanthin, two antioxidants beneficial for eye health.

Families should prepare eggs by boiling, steaming, or poaching to limit fat intake. Avoid consuming raw or undercooked eggs, especially for young children, pregnant women, the elderly, and individuals with compromised immune systems.

Le Nguyen (Compiled)