From Martha Stewart Living: Boil A Perfect Egg Despite its name, a boiled egg shouldn't be boiled (which will yield rubbery results) but rather immediately removed from the heat once the cooking water comes to a boil. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover, and let stand 90 seconds to 2 minutes for soft-boiled eggs, 1 minute 45 seconds to 2 minutes 15 seconds for medium-boiled, and 11 to 12 minutes for hard-boiled. Once the hard-boiled eggs are cooked, transfer them to a bowl of ice water (this will prevent discoloration and facilitate peeling); let stand 2 minutes, then crack by gently pressing eggs against a hard surface. Peel under cold running water. |
I have an egg cooker. You poke a hole in the end of each egg, place each egg into one of the holes, poked end up. Fill the little cup up to the line for however many eggs you have making sure you have the hard boiled or soft boiled line. Place the cover on and hit the button. When it makes a sound worse than your alarm clock, your eggs are cooked to perfection. The shells are real easy to peal too. However, I would call these steamed eggs as opposed to boiled, since there is no submerging of the eggs into water. |
ROBERT: |
MELISSA: |
Well i be dam i been doing it wrong all these years and my taste ok. She to dam picky