Next time you have someone over for dinner, why not serve them an inside out egg? The technique, made popular by Japanese chef Yama Chaahan, requires a bit of preparation, but will guarantee impressed guests.

Luckily, you will probably find all the necessary equipment around your house. Grab a piece of tape, borrow a pantyhose, ready your egg-boiling equipment and you’re good to go.

First wrap the uncooked egg entirely in pieces of tape. This might not be necessary, but is still recommended to keep the shell intact. Next, take the pantyhose and put the egg right in the middle of one leg. Tie a knot into either end until you feel the egg can sit nicely and spin. The best way to do this is by leaving the pantyhose loose and putting it under tension for short periods repeatedly.

After doing this for about one to three minutes, your egg should be ready. Release it from its pantyhose-tape cocoon and boil it like you would normally. Voilà! Your inside-out egg is ready to be served.

The egg is turned ‘inside out’ when it is spun in the pantyhose. The high-density egg yolk pushes the white aside, spreading to the egg’s edges.

For the full video, visit www.youtube.com/watch?v=cvDsA7oKBr4.