1. Simmer, do not boil
Experienced chefs never boil water. Instead, they keep it at a gentle temperature, between 85 and 90°C (185 and 194°F). This helps prevent hardening and results in creamy yolks.
At home: Place the eggs in a saucepan, bring the water to a gentle boil (small bubbles) and cook:
7-8 minutes for medium cooking
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