1. Start with room temperature eggs:
Allow the eggs to come to room temperature before boiling them. This helps to minimize cracking by preventing sudden temperature changes.
2. Gentle placement:
Carefully place the eggs in a single layer at the bottom of the saucepan or pot to avoid cracking due to collision.
3. Add baking soda to water:
Adding a healthy amount of baking soda to the boiling water can help prevent cracking. The baking soda increases the water’s boiling point, making it less likely to cause rapid temperature changes that can lead to cracks.
4. Slow heating:
Place the eggs in the saucepan or pot, then add enough cold water to cover them by about an inch. Start heating the water over medium-low heat and gradually bring it to a gentle boil. Avoid rapid boiling, as it can increase the chances of eggs cracking.
5. Use a timer:
Once the water reaches a gentle boil, set a timer to achieve the desired level of doneness. For soft-boiled eggs, cook them for around 4-5 minutes. For medium-boiled eggs, cook for 6-7 minutes. For hard-boiled eggs, cook for 8-9 minutes.
6. Rapid cooling:
Once the eggs have finished cooking, remove them from the heat and immediately transfer them to a bowl filled with ice water. This rapid cooling helps to stop the cooking process and minimize the risk of cracks.
7. Peel under running water:
When you’re ready to peel the eggs, do it under a gentle stream of running water. This can help ease the process and reduce the chances of the eggshells sticking and causing cracks.

8. Use older eggs:
Older eggs tend to have slightly looser shells, which can make them less likely to crack during boiling. If possible, use eggs that have been in the refrigerator for a week or two.