Boiling an egg has been one of the most complex topics of debate in modern society after the debate of the chicken and the egg. Whether the chicken came first or the egg, no one will ever know, but here’s how to get the egg boiled without you losing it…the egg that is.. *cough*
The key to getting an egg boiled right is the temperature at which the egg is BEFORE boiling! If you’ve taken the egg straight from the fridge, then you will have to leave it out for a couple of minutes before you begin boiling it.
Supplies:
- A pan to boil the egg in (the pan must be deep enough so that the egg is completely immersed in water.
- The egg(s) to boil
- Salt (optional)
1. Fill the pan with water and put it on the stove to heat up to a simmer.
2. (optional) Put half a teaspoon of salt in the water.
3. Gently lower the egg(s) into the water (you can use a spoon to do that).
4. Turn down the heat of the stove a little, but let the water heat up to a full boil.
5. When the water starts boiling, turn down the stove to an even lower heat setting, but let the water simmer according to the times given.
6. Timing:
a. Soft-boiled egg: ~5-7 minutes
b. Hard-boiled egg: ~12-15 minutes7. Turn of the stove and take out the egg(s). You can either drain the water or use a spoon again.
8. The egg(s) will be quite hot when you take it out so you can either let it sit for a while to cool down or use cold water from the tap to cool it faster.
9. Your eggs are now boiled! (That somehow doesn’t sound right; unintentional)
