# Boiling eggs, why did 5 of them crack when put in water? **URL:** \ **Category:** Cafe Society\ **Created:** [July 13, 2002, 2:13pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778 "2002-07-13T14:13:31Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 19, 2017, 2:34pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/21 "2017-03-19T14:34:43Z")
> [@Johnny\_L.A](#): > > I put my eggs (on the rare occasions that I eat eggs)… Hahahahaha! What a difference 15 years make! Since Mrs. L.A. has been here, we eat eggs every Saturday. And sometimes on Sunday too, if I make SOB or omelettes instead of pancakes. ---
**Author:** ![bob\_2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bob_2/32/3341_2.png) [@bob\_2](https://boards.straightdope.com/u/bob_2)\ **Post date:** [March 19, 2017, 2:39pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/22 "2017-03-19T14:39:53Z")
We have soft boiled eggs most sundays. I buy the eggs at the same store and look for the longest dates and check for damage. They are never chilled. I put them (carefully) into boiling water for six minutes and that seems to provide the desired ratio of hard white and soft yolk. Sometimes they crack for no apparent reason. I have noticed that if one cracks then another often will, so it is my belief that the problem is that some chickens, from some producers, are laying weak shells. None of today’s eggs cracked. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 19, 2017, 2:44pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/23 "2017-03-19T14:44:39Z")
> [@LSLGuy](#): > > After 15 years the zombie’s awakened for a weird old trick that’s perhaps BS. ISTM that the temperature difference between the boiling water and refrigerated eggs would far outweigh any minor addition of chemicals from the burnt matches. It might be a case of confirmation bias. Like when someone repeatedly presses a crosswalk button and says, ‘See? If you keep pressing it, it changes to WALK.’ ---
**Author:** ![Desert\_Nomad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/desert_nomad/32/177_2.png) [@Desert\_Nomad](https://boards.straightdope.com/u/Desert_Nomad)\ **Post date:** [March 19, 2017, 2:48pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/24 "2017-03-19T14:48:34Z")
> [@Acsenray](#): > > There is very little risk of salmonella if the eggs have been properly stored in the back of the fridge (the coldest part) since they were brought home from the grocery and you have only warmed up the eggs you’re going to use right away. I lived in Europe for a decade and eggs were never refrigerated at the store. ---
**Author:** ![bob\_2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bob_2/32/3341_2.png) [@bob\_2](https://boards.straightdope.com/u/bob_2)\ **Post date:** [March 19, 2017, 2:52pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/25 "2017-03-19T14:52:40Z")
> [@Desert\_Nomad](#): > > I lived in Europe for a decade and eggs were never refrigerated at the store. The risk of salmonella is much lower here it seems. None the less, the elderly and pregnant are usually advised to avoid eating soft eggs. ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [March 19, 2017, 2:53pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/26 "2017-03-19T14:53:04Z")
> [@bob\_2](#): > > We have soft boiled eggs most sundays. I buy the eggs at the same store and look for the longest dates and check for damage. They are never chilled. > > I put them (carefully) into boiling water for six minutes and that seems to provide the desired ratio of hard white and soft yolk. > > Sometimes they crack for no apparent reason. I have noticed that if one cracks then another often will, so it is my belief that the problem is that some chickens, from some producers, are laying weak shells. None of today’s eggs cracked. Check your eggs for faint gray lines. Those will always crack. ---
**Author:** ![markn\_1](https://avatars.discourse-cdn.com/v4/letter/m/f9ae1b/32.png) [@markn\_1](https://boards.straightdope.com/u/markn_1)\ **Post date:** [March 19, 2017, 2:58pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/27 "2017-03-19T14:58:39Z")
According to Cooks Illustrated, the best way to make boiled eggs is to steam them. When you drop eggs into hot water, the eggs cool the water, and it takes a few minutes for the water to come back up to temperature. This also makes the eggs harder to peel. Instead, boil the water, then put the eggs in a steamer basked for 13 minutes, then transfer to an ice bath for 10 minutes. If you must boil them, the recommended method is to put the eggs in cold water and bring to a boil. Remove from heat and let sit in the hot water covered for 10 minutes, then transfer to an ice bath. Don’t ever put cold eggs into boiling water. I agree, the “weird” match technique can’t possibly work. ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [March 19, 2017, 3:06pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/28 "2017-03-19T15:06:59Z")
> [@markn\_1](#): > > According to Cooks Illustrated, the best way to make boiled eggs is to steam them. When you drop eggs into hot water, the eggs cool the water, and it takes a few minutes for the water to come back up to temperature. This also makes the eggs harder to peel. Instead, boil the water, then put the eggs in a steamer basked for 13 minutes, then transfer to an ice bath for 10 minutes. > > If you must boil them, the recommended method is to put the eggs in cold water and bring to a boil. Remove from heat and let sit in the hot water covered for 10 minutes, then transfer to an ice bath. **Don’t ever put cold eggs into boiling water.** > > I agree, the “weird” match technique can’t possibly work. I put eggs in boiling water. Other than the gray lines I mentioned, I seldom lose an egg. Boil water. Turn off water before adding eggs. Timer for 20 minutes, cover on pot After starting timer, return water to barely starting to boil. Turn off heat. When eggs finish, drain water, crack eggs and into ice water. I rarely have an egg that’s hard to peel. ---
**Author:** ![markn\_1](https://avatars.discourse-cdn.com/v4/letter/m/f9ae1b/32.png) [@markn\_1](https://boards.straightdope.com/u/markn_1)\ **Post date:** [March 19, 2017, 3:37pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/29 "2017-03-19T15:37:01Z")
20 minutes?! Your eggs are way overdone. ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [March 19, 2017, 3:47pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/30 "2017-03-19T15:47:56Z")
> [@markn\_1](#): > > 20 minutes?! Your eggs are way overdone. The water is not boiling the whole 20 minutes. ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [March 19, 2017, 3:58pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/31 "2017-03-19T15:58:13Z")
Assuming 1 to 4 eggs … I start with refrigerated eggs and “cold” = room temp tap water. Put the eggs in the pan, add water until they’re just floating, then onto the stove on high uncovered. At 8 minutes the eggs are soft boiled and at 15 they’re hard boiled. After the time expires, dump the boiling water & refill the pan with “cold” tap water again. Let them soak only long enough so you can handle them. That’s 15-ish seconds for soft boiled and maaaybe 1 minute for hard. I like it because it’s a very simple procedure with no fiddling in the middle and no nebulous steps like “just barely boiling”. Being able to leave them alone & know exactly when they’ll be done gives free time to prepare the rest of the breakfast while they do their thing unmolested. For round numbers my water begins to boil at 6-1/2 minutes. If you stove is faster or slower adjust accordingly. Assuming no latent cracks, I rarely have one crack. As to hard-to-peel hard-cooked eggs that’s a different story. I can take two eggs from the same carton, cook them in the same pot side by side for the same time, then have one peel very easily and the other peel very badly. There are certainly ways to screw up the cooking and make hard-to-peel eggs. But I’ve concluded that there’s not much way to make guaranteed easy-to-peel eggs. ---
**Author:** ![markn\_1](https://avatars.discourse-cdn.com/v4/letter/m/f9ae1b/32.png) [@markn\_1](https://boards.straightdope.com/u/markn_1)\ **Post date:** [March 19, 2017, 4:42pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/32 "2017-03-19T16:42:02Z")
> [@LSLGuy](#): > > There are certainly ways to screw up the cooking and make hard-to-peel eggs. But I’ve concluded that there’s not much way to make guaranteed easy-to-peel eggs. There are no guarantees in cooking, but Cooks Illustrated’s steaming method produces very good results. This is what they say about it: > [@](#): > > Boiled eggs that start in cold water are hard to peel because the proteins in the egg white set slowly, which gives them time to fuse to the surrounding membrane. When you try to remove the shell, parts of the white cling to the membrane, and the surface of the egg is unattractively pockmarked. Instead of a cold-water start, we place cold eggs directly into hot steam, which rapidly denatures the outermost egg white proteins, causing them to form a solid gel that shrinks and pulls away from the membrane. The shell slips off easily to reveal smooth, unblemished hard-cooked eggs. If you’re not familiar with CI, they are a very science-based cooking lab. They do extensive experiments with different ways of cooking each recipe. They say they’ve cooked hundreds of eggs in coming up with their method. ---
**Author:** ![commasense](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/commasense/32/3017_2.png) [@commasense](https://boards.straightdope.com/u/commasense)\ **Post date:** [March 19, 2017, 5:36pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/33 "2017-03-19T17:36:12Z")
> [@LSLGuy](#): > > There are certainly ways to screw up the cooking and make hard-to-peel eggs. But I’ve concluded that there’s not much way to make guaranteed easy-to-peel eggs. A science-of-cooking site I found agreed with **markn+**'s cite: put the eggs straight into boiling water (mine usually come right out of the fridge), and after 15-16 minutes at a boil, dump the boiling water and refill the pan with cold water and lots of ice. I’ve been using this method ever since (almost a year, I think) and the eggs always peel perfectly. ETA: Here’s the [page](http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html). ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [March 19, 2017, 6:19pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/34 "2017-03-19T18:19:00Z")
Thank you both. It seems like **commasense** ’s cite’s method is gaining “easy to peel” at the expense of “lots of cracked leaking eggs”. Ref our now-ancient OP. I’ll give the steamed eggs method a try; that’s certainly how I prepare about 90% of my vegetables. I wonder how much of the success of either method is the ice bath? By cooling the eggs aggressively you shrink the whites which may pull back gently from the membrane everywhere. So the membrane is internally “peeled” from the white before you remove any of the shell. When I’m making HB eggs it’s usually for immediate consumption hot. I don’t want to cool them to room temp or below before eating. That would certainly be no obstacle if one was making egg salad, deviled eggs, eggs to take to work for lunch, etc. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [March 19, 2017, 6:28pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/35 "2017-03-19T18:28:26Z")
This issue comes up a lot, how to hard boil eggs for easy peeling. Don’t boil them. Steam them, as **markn+**'s article suggests. The hardest eggs to peel are the freshest ones, because there has been no time for the air pocket to develop between shell and membrane that allows for easier peeling. I keep chickens and I regularly hard cook eggs with steam straight out of the hen. They peel so easily using this method. I’ll never go back to boiling. No poking, no cracking, no fuss. Use any kind of steamer you like that will hold the number of eggs you want to cook. Fill your pot with just enough water to boil and create steam but not touch the eggs. Place eggs in steamer, cover the pot and steam for 13-14 minutes for hard cooked. Plunge eggs into cold water and ice to cool quickly so as to avoid the blue sulfur ring around the yolk. The difference in peeling between boiling and steaming really is remarkable. ---
**Author:** ![engineer\_comp\_geek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/engineer_comp_geek/32/504_2.png) [@engineer\_comp\_geek](https://boards.straightdope.com/u/engineer_comp_geek)\ **Post date:** [March 19, 2017, 6:30pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/36 "2017-03-19T18:30:59Z")
**Moderator Action** Moving thread from General Questions to Cafe Society, which did not exist when this thread was initially created. ---
**Author:** ![Brown\_Eyed\_Girl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/brown_eyed_girl/32/3574_2.png) [@Brown\_Eyed\_Girl](https://boards.straightdope.com/u/Brown_Eyed_Girl)\ **Post date:** [March 19, 2017, 11:34pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/37 "2017-03-19T23:34:42Z")
I’ve used Alton Brown’s method (eggs into cold water, bring to boil, turn off heat allow to cook in heated water 8 mins (mostly 10 mins for me), then stop cooking in ice bath (I don’t usually do this, but run cold tap over them instead). Works fairly well as long as the eggs aren’t too old. Old eggs, while still edible, are unpredictable as far as peeling goes. [https://twitter.com/altonbrown/status/188731859809734657?lang=en](https://twitter.com/altonbrown/status/188731859809734657?lang=en) ---
**Author:** ![california\_jobcase](https://avatars.discourse-cdn.com/v4/letter/c/9d8465/32.png) [@california\_jobcase](https://boards.straightdope.com/u/california_jobcase)\ **Post date:** [March 19, 2017, 11:47pm UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/38 "2017-03-19T23:47:50Z")
Use a sharp needle or pin and drill a tiny hole in the middle of the big end of the egg before putting it in the water. There is an air pocket in there, and thermal expansion of said air is what cracks the shell. The tiny hole will let the air out. Since the air pocket is there, the pin can penetrate the shell without breaking the shell membrane, and the egg won’t leak. ---
**Author:** ![Son\_of\_a\_Rich](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/son_of_a_rich/32/5439_2.png) [@Son\_of\_a\_Rich](https://boards.straightdope.com/u/Son_of_a_Rich)\ **Post date:** [March 20, 2017, 12:58am UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/39 "2017-03-20T00:58:45Z")
> [@sturmhauke](#): > > Bah. I have the perfect method for cooking eggs to any degree of doneness you desire, and it’s very easy. No one ever believes me though. > > Get an Eggsact Eggtimer. It’s a plastic hemiegg that you put in the water with the eggs. It changes color at the same rate that the eggs cook, with a graded scale to tell you how done they are. Fill the pot with cold water, place the eggs (gently) and the timer in the pot, bring to a low boil, and cook until done. The timer looks totally stupid and 70s, but it really does work. > > Cracking is caused by rapid and uneven temperature change, or by being jostled around too violently at a high boil. I got one too, and though I’ve only used it once, it did a perfect job. [Here it is.](https://www.amazon.com/gp/product/B00004UE75/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1) ---
**Author:** ![Barking\_Dog](https://avatars.discourse-cdn.com/v4/letter/b/ccd318/32.png) [@Barking\_Dog](https://boards.straightdope.com/u/Barking_Dog)\ **Post date:** [March 20, 2017, 1:17am UTC](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778/40 "2017-03-20T01:17:54Z")
It had always seemed to me that boiled eggs cracking in the pot was due to the physical action of the bubbles knocking the eggs around and hitting the bottom of the pot that cause them to crack and leak. Mind, I’ve never thought it was necessary to let the eggs warm first. Anyway, I’m totally seconding the steaming method. Ever since I adopted it they always come out phenomenal. Every time I’d boil I’d always manage to overdo it somehow, and they’d come out all sulphury and with that gross grey line around the yolk. So yeah, steaming is my go to method. Although I find use of a steamer basket isn’t strictly necessary. Just place them into 1/2 in. to 1 in. of boiling water and you’re good to go. And if your pot lid rattles around because it isn’t heavy enough, wrap a tea towel around the lid and place it on the pot. Just be careful not to let the ends fall into the burner, natch. [Previous page](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778.md?page=1) [Next page](https://boards.straightdope.com/t/boiling-eggs-why-did-5-of-them-crack-when-put-in-water/118778.md?page=3)