WEBVTT

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- So there's tons of advice out there

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on how to boil the perfect egg.

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But results can vary, you
can get an overcooked egg,

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a dry and rubbery egg.

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Or maybe the shell just sticks to the egg

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and you try to take it off

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and it tears up the egg, and it's ruined.

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I get the perfect
jammy-centered boiled egg

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every single time because I
don't boil it, I steam it.

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So boiled eggs are just
fine and I know a lot

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of people have their perfect way to do it,

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but I often have trouble
with getting the shell off.

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So I steam my eggs
because every single time

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I steam my egg, the shell
comes off really easily.

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So I use a steaming basket.

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There are various steaming
implements out there

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and you can use different
ones if they suit you.

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I like this one because
they come in different sizes

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to fit different pots and
they usually run under $10.

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Put this in a medium pot

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and fill it with a half-inch of water.

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You do not want the water level

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to be above the bottom of the basket.

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So part of the reason
this works every time is

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'cause I do it the same way every time.

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I go cold-cold.

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So I start with cold water in the pot

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and I start with cold eggs.

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Pop a lid on your pot because
you wanna build up the steam

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and turn on the flames to medium high.

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Now is the time to set a timer.

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Build this habit.

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If you don't set a timer,
that's 90% of the reason

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why you overcook your
boiled or steamed eggs.

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For a runny center, set
the timer to 10 minutes.

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So if your eggs are jumbo
or extra, extra jumbo,

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you're gonna add a minute
or two to these times.

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If your eggs are large or
medium, you're gonna take

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away a minute of two from these times.

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Once that timer goes off and
your eggs are finished cooking,

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drop them into cold water immediately.

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This is gonna do two things.

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It's gonna stop the egg
from carryover cooking

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and it's gonna cool the egg down

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so you can actually handle it to peel.

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All right, then peel it.

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To peel an egg, I crack
it gently all around,

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take off a piece and look
for that outer membrane.

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This is the part that normally sticks.

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If you have super short
nails and you can't seem

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to pinch this, then you
could just use the tip

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of a paring knife to catch it.

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You just need to break that membrane,

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then use the side of your
thumb to slip the shell off.

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Rinse off any remaining shell pieces

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and you have a lovely steamed egg,

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just the way you like
it every single time.

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I'm Ally, thanks for watching.

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And stay tuned to Lifehacker

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for some more tips and tricks.

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(cheerful music)