Eggs are amazing – high in protein and you’ll be full for a good while. However, it can be a bit tricky to get the perfect, easy to peel, egg without cracks. Therefore, I was pleasantly surprised when I found a post over at Serious Eats in which J. Kenji López-Alt took a more scientific approach by testing every recommendation, many times over.
Below you’ll find photos showing the difference between a cold- and hot start together with a fantastic time table so you can get the eggs exactly like you want them. I also highly recommend that you head over to Serious Eats and read the full post but here’s the highlights:
- Lower your eggs straight from the fridge into already-boiling water.
- Lower the heat to the barest simmer.
- Cook the eggs based on the time table at the bottom of this post.
- When they are done, shock them in ice water immediately.
- Let them rest for 15 min or in the fridge over night.
- Crack them all over the surface and peel under cool running water.
Why shocking them in cold water? Well, I didn’t know this but apparently it’s a terrific method to avoid the big air space you often get at the fat end of the egg. Now, it doesn’t really make a difference but it’s always fun to be able to offer perfect shaped eggs.