Subject: Changes as of May 20 2014 (Q1)

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Date: Tue, 20 May 2014 09:48:21 -0700

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My method, we usually do 4 at a time.

1) boil water in a kettle

2) pour boiling water into sauce pan.(75mm/3in. enuf to cover eggs)

3) add salt to the water

4) preheat eggs from fridge in warm tap water so they dont crack due to temperature change

5) gentley place eggs into saucepan of boiling water.

6) maintain gentle boil for 6 to 7 minutes for a soft centre, which is our preference.

My question

1) is the salt neccessary?

2) is there a better way? I don't think the salt does much good. Also, why do step one at all. Boil the water in the saucepan. But first.

Use a push pin to make a small hole in the blunt end of each egg. Place the eggs in the saucepan and fill with hot tap water. Bring to a boil, covered then turn down the heat to a gentle boil for 10 minutes for hard cooked. For softer yolks back off a couple of minutes.

Pour off the boiling water and shake the pan vigorously to crack the shells all over, peel and eat. I put water in a saucepan and gently put in the eggs, then I add a little salt and about 1 tablespoon of vinegar. I bring the water to a boil and take the pan off the heat. Then I cover the pan and let it set for 20 minutes. Then I drain off the hot water and immediately put them in ice cold water. They turn out perfect every time.1) The point is to raise the temperature of the eggs slowly along with the water.

2) There is an air pocket at the blunt end of the egg and the pin should go into the air pocket. If any white leaks out, it's minimal.