Perfect eggs every time: The secret to crack-free cooking

Cooking eggs hard-boiled, soft-boiled, or medium to perfection isn't as easy as it sounds. Shells crack, and peeling the eggs can be a real challenge. The key to success is following a few straightforward rules that prevent unexpected cracks and make peeling them child's play.

Cracking egg shells is a common issue. This usually occurs due to a sudden change in temperature—placing cold eggs straight from the fridge into boiling water can cause the shells to crack. Additionally, air bubbles may form under the shell during cooking, which also contributes to cracking.

• Eggs (any number)
• Water
• 1 tablespoon of salt
• 1 tablespoon of vinegar

Salt and vinegar are crucial for preventing shell cracking. Salt strengthens the shells, while vinegar ensures that the eggs peel easily after cooking. This simple trick will ensure your eggs come out perfectly every time.

1. Pour cold water into the pot, add salt and vinegar. Carefully place the eggs into the pot, set over a medium heat, and bring to a boil.
2. Once boiling, reduce the heat and cook the eggs to your preference (4-5 minutes for soft, 6-7 minutes for medium, 9-10 minutes for hard). Immediately after cooking, pour cold water with ice cubes over the eggs and peel when cool.

Vinegar and salt strengthen the egg shells, preventing them from cracking during cooking. Furthermore, quickly cooling the eggs in cold water causes the egg whites to contract, separating them from the shell. This makes peeling easier and keeps the eggs in perfect shape.

Additional tips:

• Fresh eggs have firmer whites and cook better, but older eggs are easier to peel. If the eggs are very fresh, this vinegar and quick cooling trick can help with difficult peeling.
• If preparing eggs in advance, they can be stored in the fridge for 3-4 days, but they taste best when consumed immediately after cooking.