Directions
- 1Take eggs out of the fridge and let them sit out near the pot while water is heating up to take off the initial chill.
- 2Gently lower each egg into the boiling water using a metal spoon or ladle.
- 3Boil the eggs for around 9 or 10 minutes for a medium-well yolk.
- 4Once done, run the eggs under cold water until they are not hot to handle.
- 5Leave the eggs sitting in the cold water until they are cooled down.
- 6Tear the inner membrane of the egg.
- 7Use your thumb to slide under the shell and peel it off in one go.
- 8For slicing a boiled egg cleanly in half, use a sharp knife with a thin blade.
- 9Push the knife straight down to cut, do not saw back and forth.
- 10Try serving the sliced boiled egg with a little dab of Sriracha and Dijon mustard.
Ingredients
- eggs
- sriracha
- Dijon mustard
Equipment
potmetal spoon or ladlesharp knife with a thin blade
Tips
- Take eggs out of the fridge to take the initial chill off before boiling.
- Gently lower each egg into the water with a metal spoon or ladle to prevent cracking.
- Run eggs under cold water until not hot to handle, then leave them in cold water until cooled down.
- Tear the inner membrane first before peeling the shell.
- Use your thumb to slide under the shell and peel it off in one go.
- For slicing cleanly, use a sharp knife with a thin blade and push straight down without sawing.
- Steaming eggs for about 13 minutes then putting them in cold water can make them peel easily. (Viewer comment)
- Adding a tablespoon or two of baking soda to the water while eggs boil can make them peel easily. (Viewer comment)
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