Food & Drink

June 3, 2014

Everyday Food: Think inside the shell

Boiling water — not a frying pan — preps the star ingredient in these easy recipes.

Here are three ways to cook perfect eggs.

Hard-cooked eggs: Place large eggs in a single layer in a medium pot and cover with cold water by 1 inch. Bring to a boil over high heat, cover and immediately remove from heat. Let sit 12 minutes. With a slotted spoon, transfer eggs to a bowl of ice water to stop the cooking and help prevent the yolk from discoloring. Let cool completely, about 5 minutes. (To store, refrigerate unpeeled eggs, up to 1 week.)

Medium-cooked eggs: Place large eggs in a single layer in a medium pot and cover with cold water by 1 inch. Bring to a boil over high heat, cover and immediately remove from heat. Let sit 8 minutes. With a slotted spoon, transfer eggs to a bowl of ice water to stop the cooking and help prevent the yolk from discoloring. Let cool completely, about 5 minutes. Serve immediately.

Soft-cooked eggs: Bring a medium pot filled halfway with water to a boil over high heat. With a slotted spoon, gently lower large eggs into water. Cover pot and immediately remove from heat. Let sit 5 minutes. Drain and serve immediately.

To serve, crack off the wider end with a knife, remove the top and eat with a spoon.

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