No, this isn't a post about why it's so hard to peel boiled eggs.
My question is, why do old eggs tend to crack -- even explode on me -- when I boil them?
Happens only with old eggs, not fresh ones.
And, no I don't drop cold eggs into warm, much less hot, water.
I usu. let the eggs come to room temp (or I just leave them out), then put them in cold water straight from the tap, and then bring the whole thing to a boil.
Somewhere along in that process, some of the eggs tend to crack or even explode, giving me essentially shredded poached eggs. Not a good thing.
(If this has been an oft-discussed topic, and my rudimentary search skills have failed me, then just point me to the search links and I'll be on my way.)