You know, we have a disconnect from our food in modern society.  I have met too many young men and women entering into society with perfect knowledge on the intricate workings of some technological device, but zero working knowledge in the kitchen.  Truly, many people I encounter as they enter into adulthood don’t even know how to properly boil an egg.

Let’s be honest.  The number of burnt hardcooked eggs, boiled dry, with scorched bottoms, that I have created in my own lifetime is a little embarrassing.  So yes, this post is about how to “boil” an egg properly.  It’s a necessary skill.

For years, I would simply put the eggs in the pan, cover them with salted water, and put them on the stove to cook for a random number of minutes or until I had forgotten them.  This method produces icky eggs with green, sulfuric coatings on the dry yolks. 

My husband is able to produce almost perfect hardcooked eggs, but he and I do not always communicate in the same language.  Besides that, this post is about magnificent soft-cooked eggs with firm-but-not-rubbery yolks, and a gorgeous golden center thickened with heat but runny like gravy.

Bonus: you don’t smell these eggs cooking, so I found these to be the perfect answer to the protein problem during early pregnancy when everything smells repulsive while it cooks.

The best part of this method is that it utilizes shallow cooking water, which is both less wasteful and takes the least amount of time.  You could even water your plants with the excess to avoid waste, if you so choose.

Use as small of a lidded saucepan as will fit the number of eggs you are cooking.  I have a tiny little pan for such purposes that will hold no more than four eggs comfortably.  Into this, put a scant half-inch of water and salt it.  Supposedly the salt makes the eggs easier to shell.  It definitely helps the water boil faster (changes the specific gravity of the water).  Regardless, put the lid on the pan of water and put it on the stove.  Use the highest setting your burner will allow.

Once the water is boiling, reduce the heat by half and remove the lid.  Slowly lower the eggs in, one at a time.  You may use a spoon to lower them if you have heat-sensitive hands.  Put the lid back on and cook on medium heat for EXACTLY FIVE MINUTES. Set a timer.  Seriously.

When the timer gets to 30 seconds, fill a glass with ice cubes and get ready.  When the timer goes off, remove the pan from the heat and go directly to the sink, where you should now immediately drain out the cooking water.  Pour the ice over the eggs and fill the pan with cool water from the faucet to arrest the cooking process.

Drain the water, reserving the ice and eggs, and refill the pan twice, draining each time.  This should render your eggs cool enough to peel.

At this point, you have two choices.  You can use a sharp knife to cut off the top of the narrow point of the egg, creating a bowl.  This allows you to eat the egg directly from the shell with a small spoon.  Your second choice is to peel the egg, which takes practice.

I like to gently crack the wide end of the egg on the counter and peel away a small chunk of shell.  I then insert my thumb between the egg and the protective membrane beneath the shell, making it much easier to remove the shell a little at a time.  With practice, this will produce a smooth, perfect egg.  Still, best to do it over a bowl.  Accidents do happen.

My two favorite uses for soft-cooked eggs are in a bowl of hot ramen (the real kind) or pho, or smashed on a hot piece of buttered toast.

If you would like your yolk more firm, increase the cooking time in one minute increments until you find your favorite. 

Happy eating!