First, read the English article below.

If you keep your eggs in the refrigerator, it's important that you don't try to cook them cold. Eggs crack because gases heat and expand within the shell. When the pressure becomes too great, the gases escape by cracking weak points in the porous shell. Bringing eggs to room temperature before cooking slows down that process. If you don't want to wait for the eggs to warm up naturally, try soaking them in hot tap water for a few minutes before cooking. When an egg is fresh, the the outer membrane sticks to the egg shell while the inner membrane sticks to the albumen (the "white"). As an egg ages, these membranes adhere more closely to the shell itself. Before you submerge an egg, prick the large end of the shell with a clean thumbtack or safety pin. This will allow the trapped air bubbles—which are normally responsible for cracking—to escape during the boiling process. Stack the eggs very gently to avoid cracking. Don't overcrowd the pot—you should only boil one layer of eggs at a time, and they should not be pressing against each other. If you try to boil too many eggs at once, some of them may crack from the weight.  Test whether your eggs are fresh by placing them into a bowl of saltwater. If the egg sinks to the bottom, it's fresh. If it floats to the top, there's a good chance that it has gone bad. Lay a folded cheesecloth inside the bottom of the pot. This helps cushion the eggs so that they are less likely to crack. Fill the pot gently with at least one inch (3 cm) of water. Pour the water against the side of the pan so that it does not disturb the eggs. If you cannot avoid pouring the water onto the eggs, steady them with your hand so that they do not slide around and crack.  Add half a teaspoon of salt to the water. This makes the eggs easier to peel, and it may help prevent them from cracking. Salted water helps to make the egg white firm up more quickly. It also helps plug small leaks if the shell cracks during the cooking process. Never drop eggs directly into a pot of hot water, or the shells... 

Now, please write a short abstract for it in Indonesian. Abstract:
Naikkan suhu telur sampai menyamai suhu ruangan sebelum mulai direbus. Jika memungkinkan, gunakan telur yang sudah agak lama. Keluarkan gas yang terjebak dalam telur untuk mengurangi kemungkinan retaknya cangkang. Urutkan posisi telur-telur yang akan direbus, lalu letakkan di dalam panci besar atau panci bergagang. Rendam telur dalam panci dengan air keran dingin. Tambahkan cuka.