Eggs won’t crack if you do simple step before boiling them

There’s nothing worse than boiling an egg only for it to crack, but there is an easy way to prevent it.

Boiled eggs make an excellent breakfast, lunch or snack, particularly during this time of year. They’re a perfect addition to summer salads, making them an ideal accompaniment to evening meals.

Despite their versatility, boiled eggs can be surprisingly tricky to master. The duration you cook your boiled egg is crucial to achieving the desired outcome.

You can achieve runny yolks that are perfect for dipping toast soldiers, almost-set eggs for a sticky yolk, jammy ones ideal for scotch eggs, and a classic boiled egg that is mashable yet not dry.

There are only minutes separating the different varieties, so careful attention when cooking is essential. However, an often-overlooked step when preparing boiled eggs comes with the preparation.

Eggs can crack while boiling, causing the egg whites to leak into the pan. Water can even seep into the egg and significantly affect the flavour.

Fortunately, there’s a straightforward way to prevent eggs from cracking, and that’s ensuring they reach room temperature before cooking.

BBC Good Food explained: “Make sure your eggs aren’t fridge-cold – eggs at room temperature will have less of a shock when put into hot water and will therefore be less likely to crack.

“You can also use an egg pricker or pin to make a very small hole in each egg before boiling, which will reduce the chance of it cracking in the heat. Slowly lower the eggs into the water using a spoon – don’t just drop them.”

How to boil an egg so it doesn’t crack

Fill a saucepan with water and bring to the boil. Allow your eggs to come to room temperature if they have been kept in the fridge. If using, make a small hole in the egg using an egg pricker.

Carefully lower the eggs into the water using a spoon.

Turn the heat down to a gentle simmer and set your timer according to your desired outcome.

Cooking times for a large egg

Five minutes: just-set (not solid) white and runny yolk that’s ideal for dipping

Six minutes: liquid yolk and a slightly wobbly white

Seven minutes: almost set for a sticky yolk

Eight minutes: softly set and jammy to make scotch eggs

10 minutes: a classic hard-boiled egg that’s mashable, but not dry