No more crack-ups: How to perfectly boil your Easter eggs without breaking shells

Easter holidays are inherently linked with eggs. They are essential for the blessing of the Easter food, and also for making dyed and hollowed-out eggs. Moreover, they play a central role in the Easter table decorations, along with their shells. But sometimes, eggs crack during boiling. What factors contribute to this? How can we prevent it?

What makes eggs crack during boiling? The answer is rather straightforward and somewhat mundane. Eggs typically crack when exposed to drastic temperature differences during cooking. This usually happens when eggs are taken straight from the fridge and put into boiling water. This swift "thermal shock" can lead to cracked shells.

To prevent cracking, it's best to let the eggs rest at room temperature before boiling. They should be out of the fridge for at least half an hour. Even better, use fresh farm eggs and store them not in the fridge, but rather in a storage unit like a cupboard.

A tip to ensure that the eggs don't crack while boiling is to add a tablespoon of lemon juice or vinegar to the boiling water. This should help protect the eggshells from any potential cracking effectively.

Easter is a Catholic celebration. In line with the Bible, Jesus resurrected from his grave on Easter Sunday. This event is the most significant for Christians, with all Easter traditions deeply rooted in the Bible. Eggs used in the blessing of the Easter food and in various decorating styles symbolise new life and rebirth. Christians embrace the belief that the egg signifies the triumph of life over death.