What is the perfect way to boil an egg?
Ask and ye shall recieve! 🙂 HARD-BOILED Note: Extremely fresh eggs are not recommended when making hard-boiled eggs. They are very difficult to peel. This is the best use for eggs nearing their expiration date. Remove desired number of eggs from the refrigerator and let them sit at room temperature for 15 minutes. Place eggs in a small sauce pan and add just enough water to completely cover eggs. (Note: the smaller the pan; the less room the eggs have to jump around and crack into each other). Bring the water to a rolling boil. Covering the pan will lead to a quicker boil and is recommended. Immediately reduce heat to simmer and remove the cover from the pan. Let the eggs sit in the simmering water for 12 minutes. (11 minutes for medium eggs; 13 minutes extra-large eggs) Carefully remove the pan from the stove top and place beneath the kitchen faucet. Run cool water into the pan for a minute until the water is cool to the touch. Give each egg a little whack to the side of the pan, so
