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5. Use Older Eggs for Boiling
Slightly older eggs (5–10 days old) tend to peel more easily and hold up better during boiling. Fresh eggs have a lower pH, which causes the white to adhere more strongly to the shell, and they may be more prone to cracking under pressure.
6. Prick the Rounded End
Some cooks swear by gently pricking the rounded end of each egg (where the air pocket is) with a pin or egg piercer. This small hole allows air to escape as the egg heats up, reducing internal pressure that can lead to cracking. Just be sure to prick carefully to avoid damaging the membrane.
Bonus Tip: Simmer, Don’t Rapid Boil
Once the water reaches a boil, reduce the heat slightly to maintain a gentle simmer rather than a rolling boil. Vigorous boiling causes the eggs to jostle and bounce, increasing the risk of cracking.
Final Thoughts
Boiling eggs seems simple, but a little care goes a long way. By following these tips, you can greatly reduce the chances of eggshells bursting — leading to cleaner, more consistent results and picture-perfect hard-boiled eggs. Whether you’re meal prepping, making deviled eggs, or just reaching for a protein-packed snack, these small adjustments can make a big difference.
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