The Goldilocks of boiled eggs. Not raw and runny. Not gray and dry. But juuuuuuuust right.
- A batch of large eggs
- A pot large enough to submerge all eggs
- A bowl large enough to submerge all eggs
- Bring a pot of water to a rolling boil over high heat.
- Once the water is boiling, carefully add each egg with a spoon. Don’t add them before the water comes to boil! Cracking shouldn’t be an issue, but you can allow the eggs to come to room temp on the counter while boiling the water for eggstra precaution.
- Boil for seven minutes exactly. No need to cover! Set an alarm so you don’t forget 😉
- While the eggs bowl, fill a vessel large enough to submerge all eggs with ice and cold water.
- At seven minutes, quickly remove the pot from heat (shift to a cool burner) and carefully spoon each egg into the ice bath. Take care not to scoop up too much water with each egg, to preserve the cold temperature of the ice water.
- Allow the eggs to set in the ice bath for at least ten minutes, if not more.
- Store in the shells in the fridge for up to seven days, or crack and peel on the spot!
- Top with EBTB seasoning for the best bite.