But I wanted a fried egg...
Just finished reading an exhaustive article on how to cook a perfect boiled egg. So for all the people out there who have wanted to know the secret here you go.
Start with cold tap water and place eggs in saucepan, bring it up to a bare simmer, then immediately shut off the heat, the water temperature will drop to below 170 degrees just as the central yolk temperature reaches 170 degrees, thereby guaranteeing that my egg will be perfectly cooked every single time.
The water volume should be about 1.5 quarts (6 cups). You may have to tweak the volume a bit to figure out your own perfect volume of water. However when you do you should be able to produce a consistent boiled egg every time.
Have a great breakfast.
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