Ingredients
Eggs
Method One
Bring a medium-sized pan of water to a rolling boil. By rolling, I mean bubbling, gurgling, and busy sounding.
With a slotted spoon, lower in your eggs.
Let that alone for four and a half minutes.
Remove from water with a slotted spoon.
Method Two
Put your eggs in a medium-sized pan and cover with about an inch of water.
Heat on, bring the water to a boil. Take it off the heat. Let that sit for eight minutes.
Remove from water.
Notes
The USDA requires that eggs be washed and ‘processed’ before being sold. And that’s fine, but washing the eggs removes the bloom, which is a natural coating on the egg that prevents bacteria from penetrating the shell. So puh-lease keep them in the fridge.
If you have time, let your eggs come to room temperature before you start cooking. If you don’t, the eggs may crack when they meet boiling water for the first time and emit odd-looking whirly bits.
To test the freshness of your eggs, treat them like witches.
Fill a bowl with cold water, and drop the egg in. If it sinks and lies on its side, it’s innocent. If it sinks and stands somewhat upright, it’s innocent but a little older.
If it floats, it’s guilty. Burn appropriately at the stake.
How I Do Cooking 