Here to settle the start in hot water vs. start in cold water debate.
In the middle of a busy day of cooking here in the Epicurious Test Kitchen I often forget to actually eat, and a boiled egg "protein snack" can be a life saver. I'll make a batch for everyone in the kitchen when I sense blood sugar levels and moods dropping.The other day my colleague Kat was watching as I whipped up one of those emergency protein snacks, and I could tell she thought something was wrong.
Almost every cook has their own version of how to get the perfect boiled egg. Honestly, if you have a method that works for you, that you know you can rely on to get consistent results every time, feel free to stick with it. Reliability is the most important factor of an egg boiling technique. To boil eggs with a hot start, I brought a pot of water to a boil, lowered cold eggs straight from the fridge into the boiling water, immediately turned it down to a simmer. I pulled them out at varying times, for soft, medium, and hard boiled.
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