Quote:
Originally Posted by Undertoad
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When I take them off, I run cold water into the pot of eggs until it overflows, then I pour off the water, and let the cold fill it back up....overflow for a bit, dump and refill a few times to stop them cooking. Until I can pick them up in my hand and not get burned.
I'm at sea level +67 feet, and I use a gas flame stove. My results are repeatable and consistent. It takes all of about 11 minutes from idea to eating.
Amanda thinks I do it wrong too.