I love eating eggs…sunny side up, hard boiled, scrambled, you name it…I love it! So I was excited to read this article on how to make the perfect boiled eggs.

According to their in depth study here is the recipe:

Soft Boiled Eggs

Ingredients
3 quarts water
1-6 large eggs
Procedure
1. Bring water to a simmer in a medium pot. Reduce heat until water is barely quivering. Gently lower eggs into water with slotted spoon or strainer (do not drop eggs into water, or they might crack).
2. Cook for exactly 6 minutes, then remove eggs with slotted spoon, and serve.
Hard Boiled Eggs

Note: If you have a particularly strong burner, a very thin-walled pot, or live at high altitudes or in a very cold or hot environment, initial volume of water may need to be adjusted. Once you figure out the specific volume for your location, use that same volume every time.
Ingredients
1.5 quarts cool water
1-6 large eggs
Procedure
Place eggs and water in saucepot. Place over high heat and bring to a bare simmer. Immediately shut off burner and wait at least ten minutes. Peel eggs under cool running water, and serve.

The method I’ve always used is to put an egg in a pot and fill it with cold water. Turn heat on high and bring water to a rolling boil. Once it starts to boil, turn off the heat and let the egg sit in the pot for 15 minutes. I’m not sure if my eggs were “perfect” but they were good enough! I didn’t know there were all these tricks to making hardboiled eggs.