Title: Perfectly Cooked Eggs Every Time: The Hot Water Start Technique

1. Boil the Water: Bring a pot of water to a rolling boil.
2. Add Eggs Carefully: Using a slotted spoon, gently lower the eggs into the hot water.
3. Adjust Heat & Set Timer: Reduce to a simmer and cook:
   • 6 minutes for soft-boiled
   • 9 minutes for jammy eggs
   • 12 minutes for hard-boiled
4. Cool Immediately: Transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier.

Serving and Storage Tips

• Serving: Enjoy warm, sliced over toast, salad, or noodles.
• Storage: Store unpeeled boiled eggs in the fridge for up to 7 days.

Variants – Flavor & Function

• Tea Eggs: Crack shells gently and steep in soy sauce, tea, and spices.
• Pickled Eggs: Soak peeled hard-boiled eggs in vinegar brine for tangy snacks.
• Spiced Yolks: Dust cut eggs with paprika, za’atar, or chili salt for extra flavor.

FAQ

Q: Why start with hot water instead of cold? A: It sets the egg whites quickly, which helps avoid overcooking and makes peeling easier.

Q: What if my eggs crack? A: Add vinegar or salt to the water to help the whites coagulate faster if shells crack.

Q: Can I reuse the ice bath? A: Yes, as long as it stays cold. It’s great for chilling multiple batches.

With the hot water start method, perfect boiled eggs are no longer a guessing game. Try it once, and you’ll never go back!