Adding salt to the water when boiling eggs is a matter of preference and can affect the outcome slightly. Here's a breakdown:

Adding Salt:

* Flavor: Salt does add a subtle flavor to the egg whites, especially if you crack the eggs directly into the boiling water.

* Preventing Cracking: Salt slightly raises the boiling point of water, which some believe helps prevent the eggs from cracking. However, this effect is minimal and likely not significant.

* Easier Peeling: Some claim that salt helps with peeling, but this is debatable. The most important factor for easy peeling is using older eggs.

Not Adding Salt:

* No Impact on Cooking: Salt doesn't significantly affect the cooking time or doneness of the eggs.

* Simpler Process: It's one less ingredient to worry about.

Ultimately, it's up to you! If you like a hint of salt flavor in your eggs or believe it helps with peeling, go for it. But if you prefer a simple, no-fuss approach, you can skip the salt altogether.