You may also have this little habit: when your eggs are cooked, you immediately submerge them under cold water to quickly cool them down. It’s convenient, we think it makes them easier to peel… and yet, according to many chefs, this action damages their texture. The white becomes rubbery, the yolk loses its fine texture and cracks can even appear. So, what actually happens when we cool them down like this?

Why avoid thermal shock

This gesture may seem innocent, but the sharp contrast between a scalding hot egg and ice-cold water causes the proteins to react very quickly. As a result, the egg white contracts too abruptly, giving it a hard, less pleasant texture. The yolk, on the other hand, can take on a slightly grayish hue and lose its softness, as if it had been overcooked.

Another unexpected consequence: the shell can crack in places. Water then seeps in, which changes the taste and sometimes gives it a slightly watery taste. Nothing dangerous, but definitely not ideal when you want to prepare beautiful hard-boiled eggs for a salad, a picnic or a delicious toast.

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