The perfect hard-boiled egg.

Just as all previous Easters, we have been cooking and eating a lot of eggs. And just as all previous Easters we have discussed the same thing; how to boil the perfect egg. We have tried a lot of ways over the years, but this year’s best (and probably all-time best as well) is a method attributed to all-american housewife Martha Stewart. Here are Martha’s egg boiling tip: Place the eggs in a single layer in a saucepan, and cover with one inch of cold water. Bring the water to a boil, cover, and pull the saucepan from the burner. Let the eggs rest for about 1.5 to 2 minutes for soft-boiled, 2 to 2.5 minutes for medium-boiled, and 12 to 13 minutes for hard-boiled. Then remove the eggs from the water. Soft- and medium-boiled eggs should be served immediately, while hard-boiled eggs should be plunged into a bowl of ice cold water, to prevent the yolk from discoloring. Why the hand boiled eggs should rest in the hot water for so much longer than the medium ones, we have no idea. But as long as it works…brbr

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