The Corporate Cookbook

About This Recipe:

Hardboiled eggs have been an absolute staple for me the past few months. I eat them halved with salt and hot sauce, chopped in tuna salad or egg salad, or sliced on avocado toast. The options are endless, and depending on how I eat them, I want the yolks to be at different consistencies. There are various techniques for achieving the “perfect hardboiled egg,” but this is what I find the best. I don’t think boiled eggs should be cooked under 6 minutes (too raw,) or over 9 minutes (too hard,) so anywhere from 6-9 minutes is perfect.

Enjoy!

Ingredients
-Eggs

Instructions (15 minutes) 
1. Fill a pot with a few inches of water and bring to a boil. Gently place the eggs in a single layer.
2. Continue boiling until your desired consistency is achieved. For a runny yolk, remove the eggs after 6 minutes. For a jammy egg, remove the eggs after 7 minutes. For a mostly cooked yolk, remove the eggs after 8 minutes. And for a fully cooked yolk, remove the eggs after 9 minutes.
3. Place the eggs in cold water to cool for a few minutes. Then carefully peel and enjoy!