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Boil for 11 minutes (Note: For soft-boiled eggs, cook for 6 minutes.) Transfer the eggs to a bowl of ice water and let sit until the shells are cold to the touch.
Bring a pot of water to a rolling boil, lower the eggs gently (we find a steamer basket works great) and boil vigorously for 30 seconds. Reduce the heat to a gentle simmer over low heat, cover ...
To boil eggs with a cold start, I took eggs straight out of the fridge, set them in a pot of cold water, brought them to a boil, then turned them down to the lowest possible setting on the stove.
It's one of the best and easiest methods. (Watch the video here.) Slice-and-Scoop Method ... To boil the perfect eggs, place them in a pot of cold water. Bring to a boil, cover with the lid, and ...
At Easter, a lot of egg-cellent (I couldn't resist) questions come up about hard boiling, storing and even peeling eggs. We've got answers.
To soft boil your eggs, bring a pot of water to a boil. Add the eggs quickly but gently into the water with a spoon. Turn the heat off, cover the pot and set your timer for 4 to 6 minutes ...
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