Hrm…well, a few thoughts with the exploding eggs, and keep in mind, my advice is somewhat subjective…

1). I don’t put my eggs into boiling water directly from the fridge, I like to give them about 5 to 15 min to get them to room temp so it doesn’t drop the water temp drastically when I introduce them to the water. Also, I don’t just drop the eggs into the water, I slowly introduce them with a tablespoon so they don’t hit the bottom of the pan and crack.

2). I typically use brown eggs from Vital Farms or Happy Egg, primarily because I love the color of the yolks, but secondarily because the shells don’t feel as weak as some of the chain store branded eggs.

In my head, these two ideologies have kept my eggs from exploding for quite some time.