Is there anything worse than biting into a boiled egg to find the white rubbery and the yolk gray and dry? There isn’t enough water in the world to keep you from choking on a poorly cooked egg yolk. This foolproof method will result in soft (yet firm enough) whites and perfectly orange yolks every time. Egg salad, anyone?
Ingredients
4 eggs
Hot water
Note: Be sure to use hot water. If you use cold water, the cooking time will be off.
Directions
1. Add eggs to a medium pot. Fill pot with enough hot water to submerge eggs.
2. Cover and cook on high heat. Set timer to 13 minutes as soon as you turn on stove. Do not wait to set timer once the water is boiling.
3. Drain and run cold water over eggs for 30 seconds. Leave eggs sitting in cold water until ready to use.
4. Peel and eat.
