- Simmer egs, don't boil. Boiling eggs can lead to tough eggs, discolerd yolks and cracked shells
- Use older eggs in that they tend to have a larger air space that assists in peeling
- Bring a pot of cold water to a boil and add 2 teaspoons of salt per liter of water
- Turn down the heat to a simmer, gently add eggs with a spoon
- For soft boiled eggs, simmer for 8 minutes. The wites should be fully cooked and the yolks runny
- For medium boiled eggs, simmer for 10 minutes. The yolk should be cooked around the edges and soft in the middle
- For hard boiled eggs, Simmer for 12 minutes. the yolk should be cooked through
- Once the eggs are done, drain and place in an ice bath or run under cold water. This prevents the eggs from over cooking
- If you over cook a hard boiled egg a grey ring will form on the yolk, this is a reaction of the sulfer and iron in the egg
- To tell the difference between a fresh egg and a boiled egg, spin it on a table a fresh egg wont spin very well where a boiled egg will
Your other option is to use an egg cooker like those shown below:
