Your idea of "perfect" may differ, but to Gastronomer columnist Andreas Viestad it means a semi-cooked, slightly runny yolk and a firm but silky white. The key is the amount of water in the pan and the time it takes to bring that water to a boil. It may require one or two attempts to get it right, but once you have mastered it, you'll have perfect eggs every time.
Viestad uses a 1-quart saucepan with a diameter of 6 1/2 inches.
- 2 large eggs (chilled)
- 3 cups cold water, or more as needed
Place the eggs in a medium saucepan and add the cold water, or more as needed to cover the eggs.
Bring the water to a boil over medium-high heat; ideally, that should take 9 to 10 minutes. (If it takes significantly more or less time, the eggs consequently will be overcooked or undercooked; adjust the level of heat accordingly the next time.)
Once the water boils, remove the pot immediately. Let the eggs sit in the water for 3 to 4 minutes. Rinse them under cold running water for 1 minute to stop the cooking process.
From Gastronomer columnist Andreas Viestad.
Tested by Jane Touzalin.
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