Why does adding salt to the water you boil your eggs in keeping them from bursting? Interested in the science behind this piece of culinary science
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1I don't think it does. It would be helpful if you would cite the source of this information in your question.– GdDCommented Jul 13, 2022 at 7:54
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I cook eggs in unsalted water and they don't explode, so...– EcnerwalCommented Jul 15, 2022 at 0:04
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1 Answer
I don't think the theory is that it keeps them from cracking or exploding, rather, if they crack, the white will solidify more readily in salted water, keeping the mess to a minimum. That quick congealing of the white potentially seals the "leak" minimizing further mess.
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I had heard this about vinegar but not salt; I'd be interested to hear whether salting water would actually have this effect (although I agree that this is the likely intended reason for adding salt).– dbmag9Commented Jul 12, 2022 at 20:42
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There's also that the water will be hotter with salt, which might just seal the cracks faster.– TetsujinCommented Jul 13, 2022 at 6:33
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1That would also be a myth, though, since salted water only boils a degree or so hotter. Commented Jul 14, 2022 at 0:36