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Author: Kenji Lopez-Alt (41 Articles)

J. Kenji Lopez-Alt is a contributing editor for Cooks Illustrated Magazine, runs a private chef business, KA Cuisine, and writes a weekly column on burgers and food science for SeriousEats.com. He is also an occasional co-host of America's Test Kitchen . Kenji holds a BS from MIT and lives with his wife in Harlem.

To read about the science behind these recipes, check out the article here

Soft Boiled Eggs

Ingredients

3 quarts water
1-6 large eggs

Procedure

1. Bring water to a simmer in a medium pot. Reduce heat until water is barely quivering. Gently lower eggs into water with slotted spoon or strainer (do not drop eggs into water, or they might crack).

2. Cook for exactly 6 minutes, then remove eggs with slotted spoon, and serve.

Hard Boiled Eggs

Note: If you have a particularly strong burner, a very thin-walled pot, or live at high altitudes or in a very cold or hot environment, initial volume of water may need to be adjusted. Once you figure out the specific volume for your location, use that same volume every time.

Ingredients

1.5 quarts cool water
1-6 large eggs

Procedure

Place eggs and water in saucepot. Place over high heat and bring to a bare simmer. Immediately shut off burner and wait at least ten minutes. Peel eggs under cool running water, and serve.