Despite their totally solid texture, the whites and yolk can still turn tough in texture.
While cooking them for less time sounds like an easy way to avoid this, the remedy lies in the preparation, according to cooking expert, Martha Stewart.
Sharing advice on her website, Martha explained that following her “simple recipe” is the best way to make “perfect hard-boiled eggs every time”.
Branding it a “one-ingredient wonder”, the US home expert said: “All you need are eggs, a pan large enough to hold them, and water to cover.
“Before you get started, make sure the eggs are at room temperature – this will prevent the whites from becoming rubbery.”
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Even before adjusting the temperature of the eggs, it’s important to ensure the right kind are being used for hard-boiling.
For this cooking hack, older eggs are much better than fresh ones which are harder to peel once cooked.
That’s why it’s also the perfect way to use up old eggs lingering in the kitchen as a dozen of them can be boiled at once.
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How to cook hard boiled eggs
Start by removing old but in-date eggs from the fridge and leave for 30 minutes at room temperature.
Martha said: “This will help ensure that the whites stay tender and will make your boiled eggs easier to peel.”
When the eggs are ready, place them in a pan with enough cold water to cover them completely (around one inch).
Slowly bring the water to a boil over medium heat, then, when the water has reached a boil, cover and remove from the stove.
Leave to sit for 12 minutes in the pan before rinsing under cool running water to stop them from cooking.
To peel the eggs, lightly tap the top and bottom of the egg on a chopping board then gently roll them with the palm of the hand to begin to crack the shell.
Once fully peeled, halve the eggs or slice them to serve.
Leftover eggs can be stored in an airtight container in the fridge for up to one week, according to Martha. She said: “To ensure the eggs stay fresh, wait until they have cooled completely before storing.”
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