HOW TO BOIL EGGS
Fill the kettle with enough cold water to cover the eggs completely. There should be about 1 inch of water over them. Although it increases cooking time, be sure to use cold water. This will help keep the eggs from overcooking. Likewise, do not place cold eggs in a pot of hot water, the shells will crack immediately and the egg will ruPlace the kettle on the stove and turn on the burner to medium.
Add 1/8 teaspoon of salt to the water. This will make the eggs easier to peel because, as mentioned earlier, the proteins coagulate and firm up, making the white easier to separate from the shell.
Put on a cover. Bring the water to boiling over medium heat.
As soon as the water boils, turn off the heat, but keep the kettle on the warm stove. Do not remove the lid.
Leave the eggs in the hot water for ten to fifteen minutes. It is important you do not start the timer until you turn off the heat. Too much time will make the eggs discolored and smelly, while too little time will cause them to be runny.
Drain off the water. To see if the egg is hard boiled, whirl it fast on a table. If it turns fast, it is hard boiled. If it turns slowly, it is soft boiled.
Chill the eggs by placing them under cold running water or in a bowl of ice water. After that, immediately remove them from cold water and set aside or store in a refrigerator. Chilling the eggs helps to separate egg shell from the egg. However, this effect is lessened if you leave the eggs in cold water for too long.
Peel the eggs when they are cool enough to handle. It’s easier to peel them under cold running water. Roll egg on a flat surface to crack the shell slightly prior to peeling. Start peeling from the thick end of the egg. Once you crack the shell, be sure to grab the membrane directly under the shell as well. Doing so will make peeling a lot easier. Really fresh eggs are harder to peel, so try boiling eggs that you have had for a few days
