If you wrap each egg in aluminum foil before boiling it, the shell won't crack when it's boiling.
Here is something much easier and more frugal: Insure your eggs aren't cracked before boiling. Even hairline cracks will develop much larger cracks if the egg is boiled. Don't boil your eggs too hard. Bring cold water; add a pinch 1/8 to 1/4 teaspoon) of salt and eggs to a medium boil. If any egg does crack, the salt in the water will help the egg white from escaping and making egg (white) drop soup. Now you have saved money by not wasting the foil.
Sounds like way too much work for a bachelor like me!
Boil water in a sauce pan or microwave bowl.
Lower the eggs into the boiling water with egg tongs or a wooden spoon.
Cover and remove the pan from the heat onto a dish-towel or oven mitt.
Let it stand 6-8 minutes for soft boiled, 20-25 minutes for hard boiled.
When done, cool soft-boiled eggs for a few seconds under running cold water to stop their boiling process.
Any other method uses much more fuel and effort.
why do eggs crack
I still swear by this method for hard-boiled eggs: Start eggs in cold water; bring to full boil; boil for about a minute; turn off heat; cover and let stand for 15 to 20 minutes(depending on the egg size). Drain, shake pan a little to crack the eggs a bit and flush with cold water. Let sit in cold water for as long as possible or til cool, and then refrigerate. The eggs usually don't crack, they are easy to peel without the shells sticking and you don't get that "green" ring around the yolk. Eggs will also be easier to peel if they are just a little older, and have had time to get that little "pocket" at the end.
I got on this because my wife said adding salt to the water makes the hardboiled eggs peel much more easily...
Anyone wish to comment? I have done the eggs both ways (with and without salt) and they definetly peel better with salt added...
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