Ingredients
- Raw eggs
Preparation
Step 1
It’s less fussy than poaching, able to be peeled or served from the shell, and pretty much guaranteed to be perfect, with a white that’s neither rubbery nor [shudder] runny, and a barely-cooked yolk that still runs, but slowly, like hot fudge. All you have to do is fill a saucepan with water (enough to cover a few large eggs), bring it to a boil, ease in the eggs (I lower them on a spoon), and set a timer for exactly seven minutes. (For medium eggs, try 6:30, or just straight-up six, if you live on the edge.) If the water threatens to boil over, lower the heat, but keep it bubbling. If the egg cracks and a little white seeps out, don’t worry; it happens. (Some people prick the shell with a pin before cooking, to let air escape, but eh, I don’t bother.) When the timer goes off, drain the eggs immediately—this part is imperative—and run them under cold water until they’re cool to the touch. Victory is nigh.