The Best Boiled Egg

It seems that every chef, and every cookbook, has s different way of making boiled eggs and all think their way is the best. I’ve tried many of them, but I finally came upon a method by Jamie Oliver that works really well for me, and I think it will work for you too. First, use eggs that you bought from a store. Eggs need to be a little older to peel well, and if you get them fresh from the farm they won’t peel well at all. Let’s get started!

1. Fill your pot with water and bring it to a boil.
2. Dip your spoon into the boiling water to keep the egg from getting shocked from the cold spoon, then hot water, and cracking.
3. Lower your eggs into the boiling water. Turn the heat down a little so they aren’t bouncing around, but keep the water at a good simmer.
4. How long your boil your eggs depends on how runny you want the yolks. You don’t want them hard, rubbery, and grey around the edges, which means you’ve cooked them too long. Seven minutes is slightly runny and nine minutes is hard boiled, which works best for devilled eggs or egg salad.
5. When your egg is cooked to your liking, keep in mind that a cold egg peels easier than a warm one. Imagine that! Hard boiled eggs can last for about a week in the fridge, with or without the shell on-which makes them a perfect on the go snack!