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.
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.
3 Comments
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.
Voted the Best Reply!
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.