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Ingredients
- Eggs
- Boiling water
Preparation
Step 1
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.