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Adding salt to boiling water when cooking eggs offers several benefits. Primarily, it can help the egg whites coagulate more quickly in case of any minor cracks, reducing the likelihood of the egg whites leaking out. Additionally, salt-enhanced water can help mitigate egg imperfections, like preventing the whites from becoming watery.

While salt does raise the boiling point of water, the amount typically used in culinary applications does not significantly reduce cooking time. The boiling point increase is minimal, requiring large quantities of salt to make a notable difference, which would render the eggs inedibly salty.

Adding salt to the water can also have a minor impact on the integrity of the eggshell. It may help to strengthen the shell slightly, reducing the risk of cracks during boiling. However, this effect is subtle and not a primary reason many choose to add salt.

While adding salt is a common technique, there are other methods to perfect boiled eggs. Some people add vinegar, which can also affect the coagulation of egg whites, or use steaming methods to ensure even cooking. Experimenting with different techniques can help you find the best approach for your preferences.

One common misconception is that adding salt drastically reduces boiling time, which is not significantly true under normal culinary circumstances. Additionally, some believe it completely prevents eggs from cracking during cooking, but while it can reduce the risk, it’s not a foolproof solution.

Ultimately, whether or not to add salt when boiling eggs depends on personal preference. While it has minor benefits such as enhancing flavor and slightly reducing egg leaks, its impact on cooking time and egg integrity is limited. However, for those who frequently notice egg whites leaking during boiling, adding a dash of salt might be a simple trick worth trying.