From a distance, boiling an egg seems like the simplest task of all things food. This is false. In our years of egg loving and eating, there have been many overcooked yolks, exploded shells, and deformed whites. Properly boiling an egg is damn near a science, and we’ve finally figured it out. Whether it’s soft-, medium-, or hard-boiled eggs you’re after, the answer for you is right here. No matter what you’re making, this is the way to do it.
6 large eggs, preferably about a week old (pastured if possible)
½ tsp baking soda or 1 tsp vinegar
1 medium-sized pot
1 large bowl of ice water
Slotted spoon or tongs
Fill a medium-sized pot with water and add ½ tsp of baking soda or a teaspoon of vinegar. Bring water to a boil over medium-high heat. Using a slotted spoon, carefully lower your eggs into the water; they should be fully submerged.
Allow water to continue boiling for the following times:
Soft-boiled jammy eggs: 6 minutes (pictured)
Medium-boiled: 7-8 minutes
Hard-boiled: 10+ minutes If you are boiling eggs for “deviling,” you can let them go for 10+ minutes.
Remove eggs from the pot using a slotted spoon and place into a bowl of ice water (yes, really, add ice). Alternatively, you can put the pot in the sink and run cold water over the eggs for 2-3 minutes.
Peel the eggs – the sooner the better. A great way to do this is by lightly tapping the eggs on the edge of the sink or the counter, starting at the top and going down around the whole egg lengthwise. Repeat this process across the width of the egg (horizontal). Use the back of a spoon to assist in your egg peeling, as needed.
When all the eggs are peeled, use a sharp knife and gently slice through the eggs lengthwise. Repeat this process for each egg, being sure to wipe the knife after each one. Sprinkle with Josu Kimchi Salt and serve/devour.
If leftovers somehow occur, refrigerate for 3-4 days.