>As you can see, not one of them is a perfect hard-cooked egg: the eggs go directly from having slightly translucent centers to having rubbery whites. This hap

>As you can see, not one of them is a perfect hard-cooked egg: the eggs go directly from having slightly translucent centers to having rubbery whites. This happens when you cut them in half when they're still hot. The trick is to let them sit in the water until it cools down after cooking, or at least don't cut them until they cool down considerably.