Eye Test: Count the Eggs

Before we get into the kitchen, let’s start with a quick challenge. Take a close look at the picture and count the eggs. Is the total 21 or 23?

Leave your answer in the comments. Bragging rights are included.

Perfect Boiled Eggs Every Time

Boiled eggs seem simple, but the difference between tender, easy-to-peel eggs and those with gray yolks and torn whites usually comes down to timing and cooling. This method is reliable, fast, and works whether you’re making two eggs or a dozen.

Ingredients
Eggs (as many as you want)
Water
Ice (for an ice bath)
Salt (optional, can help reduce cracking)

Step-by-step instructions

1. Set the eggs in the pot
   Place eggs in a single layer at the bottom of a pot. If you’re boiling a lot, use a wider pot so they’re not stacked too high.

2. Add cold water
   Fill with cold water until the eggs are covered by about 1 inch (2–3 cm). Starting with cold water helps the eggs heat more evenly.

3. Add salt (optional)
   A small pinch is enough. It won’t magically peel the eggs for you, but it can help if an egg cracks and may slightly reduce sticking.

4. Bring to a full boil
   Set the pot over high heat and bring the water to a rolling boil.

5. Turn off the heat and cover
   As soon as the water reaches a full boil, turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water.

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