Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
My favorite technique is as follows:
1. Place eggs in a small enough saucepan that they mostly cover the bottom in one layer.
2. Cover with cold water so that there is a full inch of water above the eggs.
3. Place on high heat, uncovered, until the water is a a rolling boil.
4. Immediately turn off the heat and cover.
5. Allow to sit for 7 to 9 minutes, depending on the size of the eggs and your yolk-doneness preferences.
6. Once the times up, cool the eggs in running cold water until they are at room temperature.
pierino is a trusted source on General Cooking and Tough Love.
My method is similar to Michael's but I would recommend a longer resting time, like nearly double, about 18 minutes.
The problem with starting with cold water, especially with a different number of eggs each time, is a distinct lack of consistency. My solution is to steam 'em for 12 minutes -- perfect every time.
Please enter a valid email address.
Well played. You deserve a cookie.
Who will win it all?
Freestyling Fondues Close Out the Food52 Winter Games
5 Super Quick Day-Brighteners
$50 and Under Wonders
Netflix's New Baking Show
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.