An easy way to make eggs taste twice as awesome!
Get a big bowl of water and fill it with at least 2 big handfuls of ice.
Put plenty of water in a pot, bring to a boil, then turn the heat down to gently simmer the water. Slowly submerge the eggs into the simmering water using a large spoon. As soon as you put your eggs in the water, start timing. a soft boiled egg will take about 5 minutes, medium boiled eggs will take about 6½ minutes and hard-boiled eggs will take about 8½ minutes.
For the first few minutes of simmering, gently stir the eggs in the pot about 2-3 times. This will help the yolk stay in the middle of the white.
Once the soy marinade has cooled down (you can put it in the fridge covered to speed up the process), put both your eggs, and your marinade in a ziplock/ sandwich bag, making sure the eggs are fully coated, and that the air is expelled out of the bag/s before you close them.
- Bring the eggs to room temperature before boiling them.
- You can quickly bring the eggs to room temperature by leaving them in lukewarm water for 10 minutes.
- Make sure you shock the eggs in ice cold water to stop them from cooking too much.
- Gently stir the eggs around for the first 1-2 minutes while boiling them to make sure the yolk stays in the middle of the white.
- When you peel your eggs, crack it all over before peeling it, use the ice cold water to rinse the eggs and try to peel off that thin bit of membrane as you peel.
- Make sure the marinade has completely cooled down before you start marinating the eggs.
- Use a sandwich bag to store your eggs and marinade.