Easy cooking method for hard boiled eggs avoids ‘rubbery’ whites

Boiled eggs can be cooked to varying levels to change the texture of the yolk, but out of all of them, hard-boiling seems to be the easiest.

Even when trying to cook jammy eggs, doing it for a few seconds too long can result in a tough yellow core.

However, those who enjoy non-runny yolks will know that it can often result in an overcooked white too, which is less than pleasant.

But according to cooking expert Martha Stewart, there’s a simple method that makes this so easy to avoid when making eggs at home.

Sharing the recipe on her website, the American home hacks expert said: “Learn this easy, basic method for making hard-boiled eggs and you’ll use it again and again when you make egg salad, deviled eggs, and more.”

Martha noted that her method makes “perfect eggs every time”, and means that up to a dozen of them can be cooked at once.

All that’s needed are the eggs, a pan large enough to submerge each of them in water, and of course, water to cover them.

One thing that’s important to remember, however, is that the eggs should be at room temperature before being cooked, as this will “prevent the whites from becoming rubbery”, according to Martha.

Using them at this temperature also makes them easier to peel, unlike when using fresher eggs.

How to make boiled eggs

Fill the pan with eggs and cover them with cold water up to a depth of around one inch, or enough to submerge them fully.

Next, set the pan on the hob and bring it to a boil over medium heat, then when the water reaches boiling point, cover and remove it from the heat.

Allow to sit for 12 minutes before transferring the eggs to a large colander and place under cold running water to halt the cooking process.

To peel the eggs in one fluid movement, gently tap the bottom of each egg on a board or countertop before gently rolling it with the palm of your hand.

This should begin to crack the shell, at which point it is easy to peel the film and shell off in one go.

Finally, halve the hard-boiled eggs or slice them up to serve. For storage, keep them in an airtight container for a few days.