Why I now cook eggs only with toothpicks – and recommend everyone to do the same
It might seem that cooking eggs is the simplest culinary process, one that doesn’t require any special knowledge or tricks. But it turns out that even in such a basic task there are small hacks that can significantly make life in the kitchen easier. I recently discovered one of them quite by accident – and since then, I haven’t cooked eggs any other way.
One day, while reading comments under one of my posts, I came across a surprising remark from one of my followers: she suggested throwing regular wooden toothpicks or even matches into the pot with the eggs. According to her, this helps prevent the shells from cracking. Honestly, I was skeptical at first. I mean, how could toothpicks affect whether the eggs stay intact?
Earlier, like many others, I used popular home methods – I added salt or baking soda to the water, and sometimes I let the eggs reach room temperature before cooking. But the idea with toothpicks seemed so unusual that I decided to give it a try.
I wrote to that follower and asked why she actually did it. She explained that wooden objects somehow soften the cooking process – perhaps by reducing the intensity of the boiling water or distributing the heat more evenly. She didn’t have a scientific explanation for it, but she spoke with such confidence that I wanted to test it out.
The next day, I performed a “culinary experiment.” I took a regular pot, poured cold water into it, and carefully placed eggs straight from the fridge – meaning I didn’t warm them to room temperature beforehand. I added a few wooden toothpicks – literally 5 or 6 pieces – so they lay at the bottom and floated a little on the surface. I cooked the eggs as usual, for 10 minutes from the moment the water started boiling.
While cooking, I noticed that the water really did boil more gently. The toothpicks moved on the surface and at the bottom of the pot, creating the impression that they were somehow “calming” the boiling. After cooking, I transferred the eggs into cold water – and then I got a real surprise.
Not a single egg cracked. Not a single scratch. And usually, when eggs are cooked straight from the fridge, at least one always cracks. This time, everything turned out perfectly.
Since then, I always use this method and can no longer imagine cooking eggs without toothpicks. Of course, everyone has their kitchen habits, and for some, just adding salt is enough. But if you want to try something new, completely safe and simple – I recommend giving this method a chance.
Why it (possibly) works:
I still don’t have a precise scientific explanation, but there are a few possible reasons:
Wooden sticks reduce water turbulence and dampen small waves.
Wood, as a natural material, can slightly “soften” the impact of boiling water.
The heat distributes more evenly, so the eggs don’t experience sudden temperature changes.
And even if it’s just a coincidence – the result is still satisfying.
Now I share this trick with all my friends and acquaintances. Some laugh at first, others are surprised, but almost everyone later admits that it really works.
And you – have you tried this method? If yes – share your impressions. And if not – be sure to try it and let me know if it worked for you!
