Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Sometimes when I cook hard boiled eggs they will crack in the saucepan, and some of the egg will seep out into the water.

Am I boiling the water too vigorously, or can I add something to the water to prevent it?

share|improve this question

10 Answers 10

up vote 15 down vote accepted

I used the method here before with good success: http://simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/

Basically you start with the eggs in the pan with cold water and bring the water to temperature, right when it reaches boiling you pull the heat back and let the eggs cook for 10 minutes.

You don't need a full on boil to hard boil the eggs.

share|improve this answer
In my experience, steeping for 8 minutes is plenty and tends to reduce the greening of the yolks. That also gives you a buffer if it takes a bit of time to get back to the stove or fumble for a minute to prepare the water bath. –  fields Jan 21 '14 at 15:13

Before you submerge the egg, prick the large end of the shell with a (clean!) thumb tack or safety pin. This will allow the trapped air bubbles - which are normally responsible for cracking - to escape during the boiling process.

Also take care to avoid any impacts:

  • Don't overcrowd the pot - the eggs should form a single sparse layer;

  • Use a tongs or spoon to lower the eggs into the boiling water - or start with cold water with the eggs already in the pot.

  • Make sure you use enough water - cover the eggs by at least an inch.

P.S. Even though the above should always prevent cracking, if you're still having problems, you can add some vinegar to the water. This will not help with cracking but it will make the eggs set quicker if they do crack and mitigate the nasty mess. I don't do this anymore, but something to remember if you're desperate (i.e. if the eggs are very old).

share|improve this answer
This method also helps skinning the egg when cooked :) –  algiogia Feb 19 at 16:34

As eggs develop more air as they get older (which is why bad eggs float, fresh eggs sink,and old eggs stand up in water) you are more likely to get cracked eggs with older eggs, and if you plunge them in to hot water.

If you are doing it for hard boiling then you might be better using a technique like ManiacZX describes where you bring the eggs to the boil in cold water, then turn the heat off and leave them with a lid on for 10-12 mins.

share|improve this answer

You'll want to fill the pot that you are boiling your egg with to at least an inch higher than the egg layer. This will prevent the egg from bouncing around too much. I've been using the stuffs written here in boiling eggs: http://knowhowtoboileggs.blogspot.com/2012/08/how-to-hard-boil-eggs.html

share|improve this answer

I am going to add a caution for simple over-cooking. I'm a soft-boiled fan, myself, but generally I think the risk of cracking is greater the more the eggs rattle around in boiling water with their liquid steaming inside. Low and slow makes great eggs.

share|improve this answer

There is an air bubble at the base of the egg. As you cook the egg the air bubble expands and cracks the shell. To prevent the shell from cracking, gently pierce the air bubble with a sharp, pointy knife. It allows the expanding air to escape.

share|improve this answer

I trained as a chef; the way to do this is as follows.

The egg cracks for a number of reasons which are mainly due to a change of pressure within the egg itself. You never want to put a hole in the shell, add salt to the water or frankly any of the other suggestions on this page above, and it's not due to eggs banging about in the pan (that one did make me laugh).

  1. All you do is put the egg or eggs (I used to do this at work in a big pan 30 eggs in it).
  2. Pour boiling water half way up the egg.
  3. You will hear a hissing sound as the pressure in the egg changes.
  4. When it stops (after about 15 to 30 seconds) put the pan on heat and cook as normal.

Occasionally an egg will crack anyway due to having an uneven thickness of shell but there isn't much you can do about it. It's best to take the eggs out of the fridge (if that’s where you keep them, but that’s about all you can do).

share|improve this answer

For the first time I used a special rack to suspend the egg in the water without it resting on the bottom of the saucepan and for the first time ever it didn't crack.

Any other time I have tried all the above and it didn't help.

I'm now sure it's because of the contact with the hot surface of the pan before the water has a chance to disperse the heat so that it doesn't rise dramatically above 100 deg c

share|improve this answer

Pre warm chilled eggs in a bowl of hot tap water for 5 mins and put them straight into boiling water. Never crack!

share|improve this answer

Add salt before your water gets hot

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.