I am going on a road trip tomorrow, and decided hard-cooked eggs and some raw veggies would serve for lunch.
I am totally stunned by this egg that did not spew its innards all over the pot, despite the severe eggshell crazing. I am attributing this to the fact that it shattered its shell late in the boiling process.
How I keep eggs with weak shells from doing too much spewing-forth while cooking: I add about a teaspoon of salt to the pot. I start the eggs and the salt off at room temp, and the salt helps balance out the osmotic pressure, so a
weak-shelled egg normally will not explode its guts into the water. (A severely weak-shelled one will still do so, but not to the same extent as if there were just unsalted water in there. THIS egg appears eggceptional!) I think it is simply because the shell that weakened let its cracks happen later on in the cooking process.
Anyhow… salt you add to the pot to help the eggs survive the boiling process will not flavor the eggs.
Note: for hard-cooked eggs: place in room temp water, bring to boil, reduce heat to medium high for about ten minutes, remove from range and rinse in COLD tap water. I’ve never made eggs with “green” rims this way.
Good soft boiled eggs (whites solid but yolks liquid) will depend on the size of your eggs, how fast your water heats and stuff like that. Experiment, and make sure you use some kitchen utensil to move the eggs around so that the yolk just doesn’t stick to a side somewhere.