TIP: The Perfect Hard Boiled Egg

Boiling an egg is not as simple as it looks! Especially cause you can't check the egg to see if its perfect because once you crack the shell, you can't put it back in, so timing is everything. Here are a couple tips to make sure your eggs come out perfect every time!

HARD BOILED:

• Make sure the eggs are placed in a single layer in either a saucepan or pot. 
• Then add COLD water covering the eggs by at least an inch or two
• if you add hot water it will be more likely for the egg to crack from the heat
• Bring the water to a boil- once it starts to boil, take it off the heat and cover for 15 minutes
• Submerge in cold water to stop the cooking, peel and enjoy! 

SOFT BOILED:

This means the yolk is still runny, but the egg whites are fully cooked

• Keep egg at room temperature (or it will crack from the pressure of the heat) 
• Add water and a pinch of salt to the saucepan and boil
• Poke a hole in the larger end of the egg to prevent cracking (lets the steam escape)
• Once the water is at a slow boil add in the eggs. 
• When it begins to boil again, lower the temperature and simmer at the appropriate times:
• Cooking times: 
• If you are using large eggs, cook the eggs for 4 minutes, for a runny yolk and 6 minutes for a medium-boiled egg, where the yolk is only slightly runny.
• For medium sized eggs, reduce these cooking times by one minute.
• Extra large eggs, add on one minute

Other tips: 

• Fresher eggs are harder to peel- so keep the eggs in the fridge for a couple days for easier peeling  
• To test the Freshness of the egg: Submerge the egg in a bowl of water
• If it sinks: FRESH! 
• if it floats: Not very fresh...
• Easiest way to peel an egg: http://www.youtube.com/watch?v=XudEBUi4yZc