Gentle Temperature Increase: Starting with cold water lets the eggs warm up slowly and evenly, reducing the risk of cracking.
Better Control: Bringing water to a simmer rather than a rolling boil helps prevent the whites from toughening.
Perfect Texture: Slow heating results in creamy yolks and tender whites, free from that rubbery chewiness.
Easy Peeling: Gradual heating helps the membrane inside the shell release from the egg, making peeling a breeze.
ow to Perfectly Boil Eggs Using This Method
Place eggs in a single layer in a saucepan or pot. Add enough cold water to cover them by about an inch.
Heat the water slowly on medium heat. Let the water come to a gentle simmer — not a roaring boil.
Once simmering, cook for 9-12 minutes, depending on the size of your eggs and how you like your yolks.
Remove eggs and immediately transfer to an ice bath. Cooling eggs rapidly stops cooking and helps with peeling.
Bonus Tips from the Chef
Use slightly older eggs for easier peeling — very fresh eggs tend to cling to the shell.
Add a pinch of baking soda or vinegar to the water to improve peeling even more.
Experiment with cooking times to find your ideal yolk consistency — whether soft, medium, or hard-boiled.
Final Thoughts
Boiling eggs doesn’t have to be a hit-or-miss task. By avoiding the mistake of dropping eggs directly into boiling water and instead starting them gently in cold water, you unlock perfectly cooked eggs every time — smooth whites, creamy yolks, and shells that peel effortlessly.

Next time you’re making breakfast, trust the chef’s secret and elevate your egg game. You’ll wonder why you ever boiled eggs any other way!

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