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The Secret to Perfectly Boiled Eggs

Eggs are a delicious and popular meal in my home. They please the diners and are an easy meal for the household chef to prepare after a long day. Everyone likes them a little different. Many people prefer a runny egg, others like theirs creamy and I enjoy them firm. Here is the secret to making your eggs perfectly every single time.  

TIP: Before you begin cooking the eggs, prick each one with an egg pricker or needle. This allows air out to ensure the eggshells don’t crack.

1. Place the eggs in a saucepan with cold water.

Place 6 eggs in a saucepan filled with cold water. The water should cover the eggs by an inch (2.5 cm).

2. Set to a high heat.

3. Bring the water to a boil.

Leaving your saucepan uncovered, bring the water to a full rolling boil.

4. Turn the heat off and cover the pan.

As soon as the water has come to a boil switch off the heat. If you have an electric stovetop, remove the pan from the burner.

5. Set a timer.

The amount of time you boil your eggs depends on whether you want soft or hard-boiled eggs.

Boil for 4 minutes for slightly runny soft-boiled eggs.

Boil for 6 minutes for custardy yet firm soft-boiled eggs.
Boil for 10 minutes for firm yet still creamy hard-boiled eggs.

6. Gently tap the cooked eggs.

When the time is up, use a slotted spoon to remove the eggs from the pan. Gently tap each egg on the countertop, cracking the shell in several places.

7. Place your eggs in a bowl of iced water.

Fill a bowl with ice cold water. Place the eggs in the water, letting them sit for at least one minute.

8. Peel and eat.

Refrigerate any uneaten eggs within 2 hours. You can keep the eggs in the fridge for up to a week.

H/T: www.thekitchn.com

Image credits: Leela Cyd

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