http://www.funadvice.com/my/advice/secapp en-us Most people add salt to the water the egg is boiled in, this minimize blow-ups (where the shell absorbs cooking water then cracks and the egg white escapes). If slightly too much salt is added, it can also remove moisture from the egg causing it to bind to the inner membrane of the shell. To help reduce the effects of 'dry egg' simply add cold tap-water after pouring out the hot and let stand for three to five minutes. If you wish to let stand longer, ensure the eggs are fully submerged. secapp Thu, 27 Sep 2007 18:42:00 -0700 http://www.funadvice.com/q/why_are_hard_boiled_eggs_sometimes 104387