Watch and learn. This method, as demonstrated by Epicurious's Food Editor Rhoda Boone, will change your egg-making ways and save you the frustration that comes with boiled eggs. Little shards of shell everywhere, broken, uneven whites, scraggly edges- all of these annoyances are no more.
The method is simple, and has three steps. Swirl, tap, and peel.
Boone insists that you use cold eggs, straight from the refrigerator, and place them right into bubbling boiling water. Salt the water for flavour, and add a pinch of baking soda to make the peels even easier to remove. Cook them for 9 minutes (for hard-boiled) and drain the water right away. If you want smooth, bright yolks, cook for 6 minutes instead. Soft-boiled eggs only need to cook for 4 minutes.
When your timer dings, it's time for the Swirl, Tap, Peel. Swirl the boiled eggs in cold water, and they'll start to crack slightly. Tap each egg gently. Peel, using the side of your thumb instead of your fingertips.
Now you can make dijon and chive-spiked devilled eggs, soft-boiled eggs to serve in little cups, fancy egg-salad with beets and celery, or just plain, old boiled eggs to have as a protein-rich snack after a workout.
