I feel obligated to say that I detest hard boiled eggs. The smell, the texture – woof. Sadly, Deviled Eggs fall into the same category because mayonnaise has never solved anything for me. That said, I am a sucker for a runny yolk, and a perfect, six-minute egg delivers every time.
I’ll be the first to admit, I struggled with achieving perfection for a while. Overcooking, undercooking – is there anything worse than underdone egg whites? I finally did a bit of reading on the subject and realized that with such exact timing, egg size and temperature makes a difference (duh). Large eggs, when cold from the refrigerator, and boiled for six minutes, are jammy every time. Praise! Serve with crusty bread or on top of avocado toast, because there is no shame in being basic about brunch.
Ingredients
- large eggs, cold from the refrigerator
- salt & pepper
Method
Add two inches of water to a sauce pan, and bring to a boil over high heat. Gently add the cold egg(s), cover, and boil for exactly six minutes. Remove the egg(s) from the pot and run under cold water until cool enough to handle. Peel and serve.
