I eat eggs for breakfast every day of my life. They’re always exactly the same: hard-boiled (though many prefer to call it “hard-cooked” because hard-boil suggest toughness), with bright ...
To avoid those pitfalls, try this basic method for boiling eggs. Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. A few final tips for success: Reduce the ...