Boiling an egg. It's simple. You can't really mess it up, right? Wrong. We know that internet articles are quick to tell you that you've been doing simple things wrong your entire life. But honestly, you've been doing it wrong your entire life.
For some reason, it's hard for boiled eggs to come out right. You'll either leave them in for too little and end up with runny yolks. Or you'll overcompensate and leave it in for too long and end up with something that resembles rubber more than it does an egg.
What if we said that there's a super simple way to make sure your hard-boiled eggs always come out right? Would you believe us? And how much would you pay for that recipe? A million dollars? Today's your lucky day, because we'll break it down for you for the cost of free.
You're going to want to break out the ol' stopwatch for this next part. Or oven timer. Or timer on your phone. It doesn't matter. It only matters that you sit and wait for 12 minutes. No more, no less. It will turn into a Gremlin if it's in there for more than 12 minutes.
Want to really make sure that your eggs are easy to peel? Stick 'em in the fridge for 10 days before you boil them. Fresh eggs are a little bit harder to separate from their shells. That 10 days of breathing room will allow the eggs to think about what they've done, and also give them time to get some air, which helps separate the membrane from the shell.
The thing that's great about this technique (aside from the fact that it makes your eggs cook perfectly) is that it doesn't leave a greenish ring around the yolk of your eggs. You know, that gross discoloration that makes it look like the Hulk got his hands all over your food. It's a reaction between the sulfer in the egg white and the iron in the yolk. It's harmless, but it's still gross.