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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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    I don't think it does. It would be helpful if you would cite the source of this information in your question.
    – GdD
    Jul 13 at 7:54
  • I cook eggs in unsalted water and they don't explode, so...
    – Ecnerwal
    Jul 15 at 0:04

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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).
    – dbmag9
    Jul 12 at 20:42
  • There's also that the water will be hotter with salt, which might just seal the cracks faster.
    – unlisted
    Jul 13 at 6:33
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    That would also be a myth, though, since salted water only boils a degree or so hotter.
    – FuzzyChef
    Jul 14 at 0:36

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