When it comes to boiling eggs, minutes really matter. I only recently discovered this. My whole life I’ve been starting them in cold water, bring to a boil, cook for an unknown amount of time, which resulted in a hard-boiled egg that was sometimes ok. But then I was watching Salt Fat Acid Heat recently and Samin mentioned the 7-minute egg, and it looked really good, not as runny as soft boiled but not hard boiled either. You start the eggs in boiling water. This makes an enormous difference. Not only the quality of the yolk, but the texture of the white, it’s fully cooked and kinda velvety, not rubbery which I thought all boiled eggs were just like that. And after 7 minutes you put them in an ice bath for a few minutes. Since I’ve been using this method the shell comes off the egg perfectly, no more moon craters of the past. The cooking times range from 6-12 minutes, with 12 minutes being hard boiled, everyone finds their favorite somewhere in-between, but I’m sold on 7-minutes. And, I made another video! If you like you can follow my Youtube channel here and Vimeo here.