Eggs at room temperature will have less of a shock being put into hot water and therefore less likely to crack. Make sure your eggs aren’t fridge cold.
Whichever method you choose, there are a few rules that apply.
However, with a bit of trial and error you can find the method that suits you. Because eggs cook from the outside in, the whites are liable to overcooking. There is no absolute foolproof way to perfectly boil an egg as, each time, the size and temperature of the egg, and the temperature of the water (when cooking from cold) may vary. You can also cook eggs in a pressure cooker or a specialist egg cooker, and there are egg timers available that you put in the water with your eggs which change colour to show how far your eggs are cooked. It can be harder to peel eggs that are started in cold water as they sometimes fuse to the shell. If you’ve always found this to be the case, try a boiling water start instead. There are many ways to hard-boil eggs and there are groups of people who swear by each, but there is some science behind the methods that work best for controlling the texture of your yolk (see below).
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