Hard-Cooked and Soft-Cooked Eggs

Preparation

1. Step 1

   “Hard-boiled” eggs shouldn’t be hard, nor should they be boiled, exactly, so I prefer to call them “hard-cooked.” Here is my preferred method for cooking eggs so that their yolks will be just set, and golden and moist at the center. Let the eggs sit at room temperature while bringing a pot of water to a boil. Turn the water down to a simmer and gently lower the eggs into the water with a slotted spoon. Adjust the temperature so the water stays just below a simmer, and cook for 9 minutes. Lift the eggs out of the water and plunge them immediately into ice water. Crack them all over when they’re cool enough to handle and peel away the shells. The 9-minute rule is a reliable guideline, but remember, timing is bound to be approximate because your eggs may be slightly larger or smaller and colder or warmer.

   Step 2

   A soft-cooked egg can be cooked the same way, but for only about 5 minutes or so. Eat it warm, straight from the shell.