Don’t Boil Eggs Directly in Water — Here’s How Five-Star Hotels Cook Their Eggs! (Page 2 ) | November 4, 2025

When water reaches a rolling boil, the intense heat causes the egg whites to become tough and rubbery. This ruins the delicate texture that makes eggs enjoyable.

2. Grayish Yolk Discoloration

Have you ever peeled an egg only to find a greenish or gray ring around the yolk? This happens because of a chemical reaction between iron in the yolk and sulfur in the whites when eggs are overcooked.

3. Cracked Shells

Rapid boiling can cause eggs to bump into each other or the pot’s sides, leading to cracks. Once that happens, the whites leak into the water and the eggs lose their smooth shape.

4. Loss of Flavor

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