- 6
5/5
(1 Votes)
Ingredients
- 6 eggs
- water
Preparation
Step 1
METHOD ONE - Cook's Illustrated
Place six extra large or jumbo eggs in a pot with enough water to cover by at least one inch. Bring to a boil, with pot uncovered.
When water boils, cover immediately and remove pan from heat,. Allow to sit for 11-13 minutes (depending on size of egg and preference for yolks).
Remove eggs into a bowl of ice water, and cool for 5 minutes.
METHOD TWO - ALTON BROWN'S STEAMED EGGS
Place six eggs in a steamer basket, and place in pot with one-half inch of water. As soon as you see the steam start, cover pot and reduce heat to low. Steam for 12 minutes.
Remove eggs to a bowl of ice water, and cool for 5 minutes.
Refrigerate for up to one week.