A Custom Method

I was out of hard boiled eggs, so I made some more last night. I eat one every morning for breakfast. And sometimes at night for a snack.

The internet says to put eggs in cold water, then bring to a boil, then take off the heat and let sit for twelve minutes. I used to do it by the book every time, but one time I ended up with soft boiled eggs. Gross.

So now I over cook my eggs. I set them to boil, then let it boil a while, then turn off the stove and let them sit in the hot water until I remember that I left them there. Usually the water is cool by then. Now they are NEVER under cooked.

And to be honest, I don’t see what’s wrong with overcooked eggs. They taste and look fine to me. Is it supposed to be a texture thing or something? I don’t get it.

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2 Responses to A Custom Method

  1. Lauren says:

    Is there a green tint to the yolk? I think that might be it, but I honestly don’t know. (I usually only eat hard-boiled eggs in their deviled form.) Your method seems sound to me. 🙂

  2. Carol says:

    That struggle is real! Recently I needed to slice some hard boiled eggs for a salad but realized that I hadn’t boiled eggs in an eon. I looked on the InterWeb (where everything one reads is accurate…) for clues about the best way to do this and for how long. The range of information out there – anywhere from “no more than 7 minutes” to “up to 15 minutes” and longer – still failed me and I got the “gross” soft-boiled eggs (tricky to peel, I must say) that you described. Before next time I hope to get my certification from the Brad Royuk School of Proper Egg Boiling and have much more acceptable results.

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