Step by Step Instructions:
Fill a pot with about 1/2 inch of water. Yes, that’s all you need. Use the smallest pot you have that will house the number of eggs you’re making. I usually only do one or two eggs at a time, but this same technique can be used for any number of eggs.
Bring that 1/2 inch of water to a rolling boil over high heat (with a lid on top). This happens very fast because it’s only a 1/2 inch of water, after all. That’s one reason this is so much faster than boiling an egg. Gently place the egg(s) into the pot. Tongs make this easier to do without burning your finger tips. Make sure to not drop the egg or else it can crack and the whole process will be ruined. Just gently set it on the bottom of the pot.
So, now your eggs are sitting in a little bit of rapidly boiling water. It’s not actually the water that cooks the eggs, but the surrounding STEAM. So, we’ll need to put a lid on top to trap the steam and create a steam bath.
After adding the eggs, place a lid on the pot and set your timer for SIX MINUTES (for large eggs).
After exactly six minutes, turn off the burner and carefully pour out the hot water. Fill the pot with cool water to stop the eggs from cooking. After about 30 seconds to a minute in the water, they’ll be cool enough to handle.
Carefully tap the egg on a hard surface to crack the shell, then gently peel it away. You’ll need to be gentle because the inside is still liquid and the egg will be somewhat soft and wobbly. Give it a quick rinse after removing the shell to get rid of any shell fragments.
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