Why does the egg burst when you put it in hot water? This question is asked not only by lovers of Easter breakfast, but also by people who want to prepare them for decoration or salad. Find out what the causes are and how it can be prevented.

Cracking shells during cooking is a problem that everyone knows Who ever cooked them. This is mainly due to the temperature difference they are exposed to.

  • Inside the egg there is a small air bubble that expands when heated and forms pressure on the shell. If the water and egg temperature differ too much, the fragile shell ruptures under pressure.

White or yolk often escapes through cracks, which can discourage their use in dishes that require aesthetics.

What can be done so that the eggs do not crack when cooking? Easy ways you can try

  • One of the most popular ways is to add a little lemon juice or vinegar to the water. These ingredients not only strengthen the shell, but at the same time reduce the risk that the whites in the case of small cracks will get out.
  • Another effective solution is to add a pinch of salt to the boiling water – Salt causes faster protein clotting.
  • An interesting technique recommended by my aunt is a gentle puncture of the shell at the end of the end with a thin but sharp needle or pin. Such an opening will allow air to escape during cooking, reducing the pressure inside.

How to prevent egg rupture? Start with the right preparation

Proper preparation of eggs before cooking is the key to success.

  • First of all, it is good to remove them from the refrigerator about 30 minutes before cooking to have room temperature. This will reduce the temperature difference.
  • Another way is to put eggs in cold water and then gradually bring them to the boil – they will heat up evenly, reducing the risk of sudden pressure changes inside the shell.

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