In Search of a Perfectly Boiled Egg

I enjoy properly boiled eggs,
"proper" consisting of a firm white and
a slightly firm, yet creamy and bright yellow yolk.
Each preparation seeks perfection.

  • Eggs
  • Water to cover, cold
  • Timer
How (this time)
  1. Place eggs in cold water and place on high heat.
  2. When water begins to boil, turn off the heat.
  3. Allow eggs to remain in hot water for 7 minutes
  4. Drain hot water and cover with cold water to stop cooking process.
  5. Enjoy.
What I'd Change
  • The whites are still a bit rubbery (confirmed by Prib in a second test). Maybe reduce to 6 minutes.
  • I would like the yolk to have a slightly (I emphasize slightly) liquid center. Reducing the soak time may have this result.
  • Some of the eggs were still a bit tough to peel, tearing off tiny bits of white. Maybe a stronger cold shock?
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  1. But what about the peeling? That's the part I hate.

  2. 1. Give each end a tap to slightly crack the shell.
    2. Peel away a small window on each cracked end.
    3. This may seem odd, but putting your mouth over the small end, blow air through the egg to the big end ("they" say the egg should pop right out, but I've never achieved that). This loosens the hold of the membrane.
    4. Unpeel a "zipper" from the large end to the small end.
    5. Remove remainder of shell.

    This usually works quite nicely, the shell coming off in big chunks. (Note: always cold shock the eggs immediately after boiling, as this seems to make peeling a good deal easier.)