Boil water first.
Gently lower in fridge-cold eggs.

Lower the heat slightly – so the eggs don’t crack due to being bashed around but water is still at a gentle boil.

Start the timer – 6 minutes for runny yolks, 8 minutes for soft boiled, 10 minutes for classic hard boiled, 15 minutes for unpleasant rubbery whites and powdery dry yolks.

Transfer into a large bowl or sink of cold water.

Peel under water starting from the base (it’s easier).

And that’s all you need to know, t

Jose Rodriguez

i will give you all my money from this day forth

+rep good billy