Love this method! Perfect eggs every time. But, before boiling, I perform an extra step: I prick the large end of each egg with a push pin. At the large end of each egg is a small air space. When you hard cook an egg, this air heats up, expands, and escapes through pores in the shell, but not before the egg white sets. This leaves the egg with a flattened end. Pricking the egg provides a quick escape route for the air, which gives you an egg with a smoothly rounded end. If you prick an egg, watch for a jet of air shooting from the hole as the egg cooks. This, I feel, also makes peeling them easier. Just something I learned from Julia Child many years ago.
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Love this method! Perfect eggs every time. But, before boiling, I perform an extra step: I...