The incredible, edible egg. As simple as it may seem, boiling the perfect hen (regular chicken) egg is actually an art and a fundamental part of many recipes. With any boiled egg, be it a cage free, organic, brown, white, large, small, etc., you’re always looking for a firm white-like jello and an egg yolk that has a bright yellow consistency. Forget about shocking the eggs with cold water, or all the other weirdo solutions. I have been producing a fantastic egg for 10 years. I know what works. Let’s go through some egg “I won’t do dat” scenarios.

• The yolk is not consistently yellow and dryish = bad
• The yolk is still dark and super moist in the center = bad
• The layer between the yolk and the white is grey, blue, green or any other color besides yellow and white = bad

While there are quail eggs, small eggs, ostrich eggs, dinosaur eggs, etc, what I address here is the everyday egg you can pick up at the organic market, roadside, and super market. Now let’s get into the basics.

1. Put enough water in the pot to just barely cover your eggs in water (water conservation, ya know).
2. Put about a tablespoon of salt in the water.
3. Bring the water to a hard boil (ideally on a gas stove).
4. Add the eggs and reduce the temp to a soft, consistent boil.
5. Start the timer at 8 minutes (for sea-level I would reduce it by a minute).
6. Drain the water and set the eggs to cool naturally in a bowl.

Walah! You have yourself a fantastic egg that you can enjoy with Sriracha, Kosher salt, Chinese hot sauce, soy sauce, paprika, dill flakes or totally alone, naked and smooth. Bring it to work, eat it after a workout, present it to your loved one. Ah yeah, food is love.

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