Place eggs in pan. Fill pan with cool water until it is about 1 inch above the eggs. Bring a rapid boil. Immediately cover and remove from heat. Sit covered for 15 minutes. Drain, cool under cold water. This method produces hard boiled eggs with nearly centered yolks with no green edge.
Ok for hard boiled eggs, but I prefer soft-boiled eggs. Place eggs in a temperature controlled water bath at exactly 65C for 45 minutes. Roll the eggs frequently to ensure that the yolk is centred. Perfect! But you must source quality free-range eggs and keep them refrigerated before cooking.
You can’t make deviled eggs with soft boiled eggs!
I use this method, but I only let the egg sit for 7 minutes. As just a hard-boiled egg to eat plain, I like the yolk to be a little softer — not soft-boiled, just soft.
And eggs taste so much better in Japan than in the U.S.! I think it has to do with the chickens’ diets: lots of seaweed, sesame seeds and other things with lots of omega-3s. Yum.
Apologies Rachel – it was my wicked sense of humour. Just the thought of someone breaking into an egg with a really firm white and a completely runny yolk. I take it back. Happy cooking, happy eating, happy Easter!
I was just teasing, Trig!
This method is excellent!