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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