My journey to consistent boiled eggs has been a tricky one. After years of peeling disasters, yolk-sinking disasters, and gnarly (but still delicious!) deviled eggs, I was surprised and relieved to find an infallible egg boiling technique in the Ramen chapter of Japanese Soul Cooking by Tadashi Ono and Harris Salat.
The keys to this technique are:
- cold eggs (for a soft and runny yolk)
- a small pinhole (for ease in peeling)
- spinning the eggs for the first two minutes of boiling (for setting the yolks at the center)