It’s not to do with breaking thermodynamics. The grains of salt simply act like little so-called “nucleation points” where the bubbles can form easier. That’s why you’ll often see the water suddenly boiling and bubbling violently just as you add salt.
The water was “superheated” above the boiling point, but didn’t have imperfections in the pot which allowed the bubbles to form easily.
It’s not to do with breaking thermodynamics. The grains of salt simply act like little so-called “nucleation points” where the bubbles can form easier. That’s why you’ll often see the water suddenly boiling and bubbling violently just as you add salt.
The water was “superheated” above the boiling point, but didn’t have imperfections in the pot which allowed the bubbles to form easily.