So come let’s explore THE PERFECT BOILED EGG…
And here’s a close up….
The perfect full-boiled egg must have two characteristics…
The egg white should be plump and juicy (as opposed to dry and rubbery)…when you push a finger against it, it should spring back. The yolk should be completely cooked through, but still rich, creamy and bright yellow. No shadow of grey around it….making it dry and tasteless!
Method 1:
Place eggs (large size) in pan completely covered with room temperature water to which a tsp of salt is added (the addition of salt helps in easy peeling once the eggs are cooked)
Bring water to rolling boil. Then set your kitchen timer for exactly 5 minutes. 
After 5 minutes, take off heat. Run eggs under tap water to cool. Peel and use. I like them best with a sprinkle of salt n pepper n some crushed red pepper! 
Method 2: Place eggs (large size) in pan completely covered with room temperature water. Bring water to boil. Once the water comes to a rolling boil. Now take the pan off the heat and let the eggs stand in the hot water for exactly 15 minutes.
After 15 minutes, remove eggs from the water, peel and use. This method will give you the best boiled egg you would have ever tasted with the juiciest egg whites!!
PS: To test whether the eggs are full boiled, spin cooked eggs on your kitchen counter top, if they spin beautifully….your egg is fully boiled!
Other related posts
Egg Salad Sandwiches
Egg Kadhai
Warm spinach salad with soft boiled eggs
