Boiling eggs may seem simple, but ensuring they peel easily and without cracking requires attention to detail.

With the right techniques and an understanding of the science behind egg cooking, you can achieve perfect results every time.

1. Choosing the Right Eggs

Slightly older eggs are best: 7-10-day-old eggs are ideal for cooking. As eggs age, their pH increases, making them less likely to stick to the shell and easier to peel.
Why fresh eggs are harder to peel: Fresh eggs have a lower pH, which allows the egg white to adhere better to the shell membrane.
2. Prevent cracking during cooking

To minimize the risk of cracking eggs:

Bring to room temperature: Let the eggs sit at room temperature for 10-15 minutes before cooking. This will reduce the risk of cracking due to sudden temperature changes. Add salt or vinegar: A teaspoon of salt or a dash of vinegar to boiling water will help the egg whites set faster if the shell cracks, preventing leakage.
3. Step-by-step cooking process
Preparation:
Arrange the eggs in a single layer in a pan, making sure they don’t touch each other.
Pour cold water over the eggs, about 1 inch (2.5 cm) above their tips.