My baby sister is getting married, and as a part of her adventures in wifedom she is attempting to learn how to cook. Both middle sister and I (oldest sister) are culinary experts and adventurers, and we received an email from our baby sister yesterday with her newest cooking discovery, how to perfectly boil an egg. I laughed at first, but after reading the artice and trying it out myself I realized I have a lot to learn from the newest chef in our family. Without further ado, here’s how you too can boil an egg.

  • Start with older eggs, as they are easier to peel.
  • Use cold water at first, and gently bring the water to a boil.
  • Adding a tablespoon of vinegar and a half teaspoon of salt keeps the shells from cracking and makes the cooked eggs easier to peel. (This works because both vinegar and salt eat away at the shell making it slightlyl porous, therefore less likely to crack.)
  • When the eggs are done cooking (1 minute in boiling water, 15 minutes of simmering), run the eggs under cold water, or drop them into ice water. This causes the eggs to retract inside the shell, once again making peeling much easier.

Now you have the perfect egg to have as a snack, quick breakfast, yummy addition to any salad or the perfect ingredient for many egg dishes. Enjoy!

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