A bowl of cauliflower is sitting on a table.
Buttered toast cut into small pieces with a runny soft boiled egg is total comfort food! Or possibly hard boiled eggs with osetra caviar on buttered toast or blinis...  amazing!
This is the easy and foolproof recipe to make a perfect, hard boiled egg every time.

Boiling Eggs

This is the exact method I was taught for cooking perfect, hard boiled eggs when I was a student at the CIA in 1980. I've used this method with great success ever since-if it ain't broken, don't fix it!







love to collect things!

I have a very large collection of mortar and pestles given to me by wonderful students from when I was an instructor, more than a dozen cuckoo clocks from Germany, bird houses... and the usual, 'Chef room' filled with awards, medals, photos-great memories of the amazing people I've worked with over the years.


I think it all started with soft boiled egg holders! I found out these are called egg cups

My parents gave me an egg cup in the shape of a yellow duck when I was very young and I used to eat a soft boiled egg on occasion.




Prep Time: 10 min

Cooking Time: 6-12 min

Yield: 4 portions


Ingredients       

4 ea.        Eggs, large                                      

1 pt          Water, room temperature

                  Toasted bread/bagel-buttered & diced         

1/2 tsp    Kosher Salt                                       

t.t.            Black pepper                                   

                         


How to cook Eggs

A close up of a white cauliflower with green leaves

Step 1

Place eggs into a small pot of water at room temperature.

Bring the eggs to a simmer...

A metal bowl filled with cauliflower on a table.

Step 2

Simmer exactly for 6 minutes for a soft, boiled egg-run under cold water, cracking and peeling.

It's a little tricky peeling an egg this 'soft'.






Simmer exactly for 9 minutes for a soft, boiled egg-run under cold water, cracking and peeling. 

Cauliflower is being cooked in a pot of water on a stove.

Step 3

Simmer exactly for 12 minutes for a perfect, hard boiled egg-run under cold water, cracking and peeling. The shells literally pop off of the egg-





I like using the same method, but simmering for only 6 minutes when I cook quail eggs.

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