Boiling an egg seems like it should be simple enough—so why are there so many foul-tasting hard-boiled eggs in the world? George Weld and Evan Hanczor, the geniuses behind Egg Restaurant in Brooklyn, are sharing their egg mastery with the world in their just-released cookbook, Breakfast: Recipes to Wake Up For. Watch the video to show your egg carton who's boss:
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Here's a written recipe with similar step-by-step instructions to what's seen above, courtesy of Breakfast: Recipes to Wake Up For:
1. Put your eggs in a one-quart pot with just enough water to cover them. Quickly bring to a boil over high heat. As soon as the water boils, gently stir the eggs once, and take them off heat (stirring helps keep the yolk from settling on one side of the egg).
2. Leave the eggs in the hot water, and start a timer. The times you want are:
- Soft-boiled: 3 minutes
- Medium-boiled: 6 minutes
- Hard-boiled: 10 minutes
3. As soon as the timer goes off, dump out the eggs, and rinse with cold water (if you’re making hard-boiled eggs, plunge them into an ice bath). Serve soft- and medium-boiled eggs in egg cups with toast, if you like—just cut off the tops of the eggs so that you can eat them right out of the shell.
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4. With hard-boiled eggs, you can either peel them right away (it’s easiest to peel them while they’re still in the ice bath, before they’re completely cooled), or you can store them in their shells for five days.
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