“Breakfast Egg” Update #3

This is not about stuff to make boiled-egg salad, but about the boiling itself. I started with a system discovered on the interwebs that promised to produce the perfect, just-barely hardboiled egg. No toughness. No dry yolk with green ring ever.

Use large eggs. (Any other size makes process more dicey.) In the most flavorful brand you know.

Do not have to be room temperature. Put them in pot and fill to one inch above the tops of the eggs. I use filtered water.

Bring to a boil.

Now here’s the tricky part, where I have decided to deviate from the magic system. They say that immediately after the water starts to for-real boil (not just hard simmer), remove the pot from the heat, cover it with the lid and let it sit for 12 minutes for large eggs. No more. Pour out hot water and cool with tap water.

Now this does indeed result in a just-barely-hardboiled egg. Tender as any I’ve encountered.

BUT

They are a royal pain in the ovaries to peel and inevitably the shell ends up pulling several hunks of white with it as it comes off.

THE SOLUTION

After the water starts to for-real boil (not just hard simmer), let it boil for 30-45 seconds, then remove the pot from the heat, cover it with the lid and let it sit for 12 minutes for large eggs. No more. Pour out hot water and cool with tap water.

Loads easier to peel. Have had no yolk setbacks.

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