Start with room temperature eggs. If not at room temperature, put them into a pan of tap water that is neither cold nor hot, and heat them up a bit on “low” until they get to roughly room temperature. We are not yet cooking the eggs; we are bringing the eggs to proper cooking temperature. It would be better if they were at room temperature to start with.
If an egg is not floating in the water, it is a good age. If it floats in the water, it is a bad egg and should be discarded.
When the eggs appear to be at room temperature, turn the cook stove to “High” (or build up the cooking fire) and get the water, with the good eggs in it, to boil. If you start off with room temperature eggs, put them in the tap water and bring the water to a boil with the eggs in it.
When the water starts to boil, add two (2) tablespoons of salt to the water.
Boil the eggs, water, and salt for twenty (20) minutes.
Turn off the stove.
Using hot pads or oven mitts, put the pan with the eggs and the salt and the water under a faucet in the kitchen, or wherever you do these kinds of things,
Turn on the cold water and let it run into the pan with the eggs, salt, and water until the water and the eggs are about room temperature, or cooler.
Remove eggs from the now cold water and dry them.
The shells will (should—this is not a precise science) come off of the eggs very easily without having to be pried off in a manner that disfigures the eggs and annoys you.
NB. It is anticipated that there will be all sorts of ill informed commentary on the above method of producing perfect boiled eggs. These will (may) include suggestions that 5 (five) minutes of boiling the eggs is enough, or that one should use vinegar, instead of salt, to create easy shell removal, or that the eggs should not be put into the water until the water is boiling. If you wish to test Edwin’s Theory of Boiling the Best Eggs, you are free to do so. This is not cultish material. Test out the other ways. Try to falsify the Edwinian way. That is how science works. Let us know the results of your experimentation.
Edwin Kagin © 2012.
(Permission is hereby given to reproduce the foregoing, without profit, so long as credit is given.
If you make money on it, I want some of it. Edwin)