By Anna Kocharian

Published on April 1, 2015

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Photography by PHUONG NGUYEN
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Photography by PHUONG NGUYEN

1. SPRINKLE SALT

4 eggs

  • Place eggs in a pot and fill with enough cold water to just cover the eggs.
  • Sprinkle a pinch of salt on top of each egg, to prevent it from cracking.
  • Bring the water to a boil over medium high heat.
  • Once the water begins to boil, reduce the heat to medium and let the eggs boil for 6-7 minutes.
  • Remove the eggs from the heat and immediately submerge in cold running water (or a bowl of ice) to stop the cooking process.

Increase cooking time accordingly based on the number of eggs.

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Photography by PHUONG NGUYEN

2. ADD VINEGAR

  • Place the eggs in single layer in a large pot and fill the pan with cold water, covering the eggs by one inch.
  • Sprinkle the pot with a dash of salt and a tablespoon of vinegar. – This will ensure that should the eggs don’t run if they crack.
  • Bring the water to a boil over medium heat, and immediately remove from the heat and cover.
  • Let the eggs stand in the hot water for 12-15 minutes, depending on the desired consistency.
  • Once fully cooked, submerge the eggs in an ice bath and allow to cool.
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Photography by PHUONG NGUYEN

3. BAKED

  • Using a muffin or cupcake pan, place an egg in each cup, and bake in the oven for 30 minutes, at 325℉.
  • Remove from the heat and submerge the eggs in an ice bath to cool.
  • Peel the eggs and enjoy.