27 October 2023 , 17:22
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There's no better breakfast than a hard-boiled egg - but it can be seriously difficult to get them perfect each time. Tasty and versatile, they also taste utterly delicious cut up in a salad, or garnishing a ramen dish - but how do you get them to be delicious? Let's be honest, nobody wants a rubbery white.
Cooking expert Martha Stewart says on her website that preparation is the most important thing to ensure "perfect hard-boiled eggs every time."
She branded her tip as a "one-ingredient wonder", and all you need to make the "perfect" eggs are "eggs, a pan large enough to hold them, and water to cover" - sounds simple, right?
She recommended making sure the eggs are "room temperature" as this will "prevent the whites from becoming rubbery."
And for this hack, older eggs are much better than fresh ones which are harder to peel once cooked. This way, you can save money, and use up the eggs that are already in your kitchen, rather than going to the supermarket and sourcing new ones.
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When cooking 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, which will be around one inch of water. Then you need to slowly bring the water to a boil over medium heat, then, when the water has reached a boil, cover and remove it from the stove. Leave to sit for 12 minutes in the pan before rinsing under cool running water.
And, as many people do, if you hate peeling eggs, this method actually makes it a whole lot easier, as all you need to do is 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 the eggs have been de-shelled, you can serve them as you please in a meal of your choosing. And when it comes to storing them, Martha said: "To ensure the eggs stay fresh, wait until they have cooled completely before storing."