Stop submerging your eggs: the secret to perfect boiling is actually steaming.
In short: Forget the traditional pot of boiling water. J. Kenji López-Alt demonstrates a faster, more energy-efficient method for cooking eggs that also makes them significantly easier to peel.
The optimal technique involves using only about an inch of water in a saucepan or wok. By placing cold eggs directly from the refrigerator into this shallow water and covering the pan with a lid, you effectively steam them rather than boiling them submerged.
Cooking times vary based on your desired consistency: three minutes for an extremely soft egg, four to five minutes for soft, six to seven minutes for medium, and nine to twelve minutes for hard-boiled. Once finished, the eggs can be cooled naturally or placed in an ice bath.
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Sources
- Summary by Intellect · source: Perfect Boiled Eggs | Kenji's Cooking Show
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