A very useful tip for prevent eggs from breaking when cooking in boiling water It consists of making a small hole in the thicker end of the shell before immersing them in the pan.
In fact, in that part of the egg there is the natural air chamber, an empty space that, when exposed to high temperatures, tends to expand rapidly. This internal expansion can exert excessive pressure on the shell, causing it to crack and the egg white to leak out.
To prevent the problem, just use a simple pin or thin needle and carefully poke a barely noticeable hole. This small vent allows air to gradually escape during cooking, reducing the risk of cracking.
Once punctured, the eggs can be immersed in already hot water or brought slowly to the boil, keeping the shell intact and preserving the perfect shape of the cooked egg.
