Boiled Eggs

Ingrediants

1-2 Eggs

Note: Seconds count with soft boild eggs, and since pot size, metal type and thickness, and egg size as well as elevation above sea level will all alter the time needed to reach boiling, this recipe gives a formula for determining the best time for you.

Secrets:

Placing the egg(s) in cold water and bringing them up to a boil rather than placing the eggs into boiling water reduces the likelihood of cracking.
Adding salt to the water also reduces the likelihood of cracking.

Measurements taken at approximately sea level; adjust for altitude.

 

Soft Boiled Egg

Hard White; Runny Yoke

Formula

Place egg in small [5"] sauce-pot and cover with cold water to the point where the egg is covered by 1" of water.

Put burner on High and bring to a boil. As soon as the water has reached the boiling point, remove from the heat. Let stand in the hot water for 5 minutes depending on how hard you prefer the yoke.

Serve in an egg cup with slices of buttered toast or in a small bowl chopped up together with a piece of buttered toast.

 

Hard Boiled Egg

With Bright-Yellow Yoke That is Not Too Dry

1-6 Eggs

Starting from cold refrigerated eggs.

Place eggs directly from refrigerator into saucpan large enough to cover the eggs plus 1".

Bring to a boil.

Remove the pan and eggs as soon as the water has reched boiling, and let stand for 10 minutes.

Immediately when the time is up, remove the egges under cold water to some sort of container (the original egg container; a bowl, etc.) and place in the refrigerator to cool.

To remove shell easily, quickly and without great damage to the egg, crack ends, then three times on a flat hard surface, rotating on the side, then roll in the palms between both hands. Rolling between the palms is better than rolling on a flat hard serface for loosening the tough inner skin. Peel shell off carefully. Peel under flowing water if desired. It helps to remove small fragments of shell and inner skin.