How to Boil the Perfect Egg
Cooking an egg too fast or too long can result in a rubbery egg that tastes terrible. When you search around the internet you will find a lot of different ideas. Here is one way that works well for me, plus a few ideas you may want to try!
- Place eggs in cool water with about a tablespoon of sea salt and about 2 tablespoons – 1/4 cup distilled white vinegar. Make sure the top of the eggs are covered with water.
- Leave pot uncovered and bring water to a boil.
- Remove from heat, cover and let sit for 13-14 minutes.
- Remove eggs from water immediately after 14 minutes.
- Place eggs in an ice bath for about 5 minutes to stop cooking.
- Salt water will help solidify eggs much quicker should an egg crack and leak. Some people believe salt water can also help keep eggs from cracking.
- Adding vinegar to water makes peeling easier.
- Older eggs peel easier than fresh eggs because they are less acidic. If you use older eggs you should not add vinegar.
- If you crack the eggs immediately out of the ice bath, they should peel much easier.
- Store in the refrigerator and eat within 5 days.