So you think you know how to boil an egg? Hey, not so fast!
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Ever had an overcooked yolk with an unappetizing green ring around it? What about whites so tough it’s like chewing on rubber bands? Or, the vaguely frightening look when a little egg white escapes from the shell and cooks into something resembling the 1950′s horror flick, “The Blob“?
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If these egg disasters are causing sleepless nights, have no fear! We’ve got the answer right here — a secret ingredient your grandma probably used!
How to Boil the Perfect Egg
Place 6 eggs in a large saucepan. Add cold water to cover 1″ over the top of the eggs. Add a splash of vinegar (yes, the secret ingredient!)
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Bring the water to boil over medium heat then turn off the heat and let the eggs sit for 13 minutes (not 12, not 14 … 13). Then fill the saucepan with cold water to stop cooking. You can also add a few ice cubes to hasten cooling.
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What’s with the vinegar? What makes vinegar magic with eggs is the acidity it creates. This is why vinegar is added to the water when poaching eggs — it prevents the whites from spreading into ribbons. Vinegar adds no taste to the eggs whatsoever, it simply does an awesome job of giving you perfect boiled eggs!
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PS – If you’re out of vinegar you’ll still get tender whites and perfect folks. It’s the 13 minutes that’s most important.
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