If you’re anything like me, you believe that egg whites should be firm, and yolks should be runny. When you bite into a boiled egg, it should be like biting into a fruit gusher, except made of egg.
How do you achieve the perfect balance of firm and soft? Through science!
Medium saucepan w/lid
Tongs (silicon tip recommended)
1 – 6 large eggs
Fill saucepan to 1/2 inch of water. This step is critical! By only using 1/2 inch of water, the surface contact between the eggs and the water is minimized, resulting in a more constant and predictable temperature (science!).
Bring water to rolling boil. Acting quickly but gently, place the eggs into pan using tongs. Cover pan.
Cook for exactly 7 minutes. After 7 minutes, remove lid and immediately dowse pan under faucet with cold water to halt cooking.
When eggs are cool, carefully remove shells and serve.