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How To Boil An Egg Without Cracking The Shell

It's a continual frustration when I boil an egg that when I drop the egg into the boiling water, the shell cracks. Not only does it make the egg unpresentable, it also makes timing a little less certain.

I like my eggs soft boiled (dippy eggs as my children call them) so for a small egg it's three and a half minutes and for a medium to large egg I'll give it four. If the egg cracks then it becomes a bit of a lottery.

I was listening to the radio the other day when I heard this egg boiling tip and it really does appear to work. The secret is to drop two matches into the boiling water before the egg.

I don't understand the chemistry behind it but I gather that it's something to do with how the phosphorous in the head of the match reacts but so long as it works, do we really care?

Look, it really works!

In addition you can also stop your egg bouncing around in boiling water bu adding a tablespoon of vinegar to the water.

So next time you fancy a dippy egg, give these egg boiling tips a whirl and see what you think.

Notes
Having given my timings on eggs there's still a couple of things to take into account. For the sake of this discussion let's agree that I've got a large egg and the basic rule of thumb is 4 minutes for a soft boiled egg and 7 minutes for hard.

Two other factors can have an effect on timing and they are salt and altitude.

The addition of salt to boiling water will have the effect of raising the boiling point by approximately half of one degree Celsius (1 degree Fahrenheit). Not overly significant but the time taken to boil an egg will reduce very slightly.

More significant is the effect of altitude especially if over about 2000ft (or 600m) were the boiling point of water will be reduced by 2°C or 3½°F and this reduction will necessitate and increase in cooking time. Note also that the amount of water evaporation will be higher too.

If you are a regular skier you'll probably have noticed this effect (I give my eggs an extra 30 secs when skiing) because with a resort height of 1000m (over 3000ft) the boiling point of water is 96.8°C (206.2°F).

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