This is why I didn’t consider becoming a chef… if boiling an egg (perfectly) is so complicated that the process requires a several-thousand word article to explore the subject, how was I ever going to manage a more complicated task such as… making a cup of tea?
Nearly every basic cookbook offers conflicting techniques on how it should be done – start the egg in cold water, or gently lower it into boiling water; add vinegar to the water to lower its pH, or add baking soda to the water to raise it; cover the pot, don’t cover the pot; use old eggs, or use new eggs, and on and on – but very few offer evidence as to why any one of these techniques should work any better than your average old wives’ tale. Apparently, boiling is not… ahem… an eggs-act science.
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