Boiled Eggs! A dish that escapes even the most seasoned cooks. However, once you become familiar with the process, they’re incredibly easy to make.
- 6 eggs
- 2 quarts of water
- More water
- Bring a pot of water to a rolling boil. Note: You should have 1 quart of water per 3 eggs. Therefore, for 6 eggs, you need 2 quarts, 9 eggs = 3 quarts of water, etc.
- Gently place your eggs in the boiling water for 1 minute.
- After the minute passes, lower the heat to a simmer (Between 180 and 190 degrees F). Set a timer for anywhere between 8 to 11 minutes. 8 minutes for soft boiled eggs, 11 minutes for hard boiled eggs.
- While the eggs are boiling, prepare an ice bath by filling a container with ice and cold water.
- When the time on the eggs is up, remove the eggs and drop them into the ice water bath for 1 minute. If you plan on serving the eggs cold, let them cool in the ice completely (~15 minutes).
- After the minute, remove the eggs from the cold water.
- Gently crack the bottom of the egg on a hard surface. There is an air pocket here that will aid in shelling the egg.
- Shell the egg under cool running water.
Voila! Cut, salt, and enjoy!