It pains me to see how Coach Chris makes his soft boiled eggs. It's ALL wrong! What's worse, seeing Coach Chris peel a hard boiled egg. I asked him one day during meal prepping why he doesn't make hard boiled eggs more. They are a staple in my competition prep! His exact response was "it's too hard to peel them." Little did I know, until I witnessed him trying to peel a hard boiled egg.
Let’s end the boiled egg debate here! Tons of people boil eggs differently and in some cases I think TOTALLY WRONG! There is defiantly debate in my household on who makes boiled eggs properly and it's NOT Coach Chris. This is how I suggest you boil your eggs!
Eggs (up to 12)
Place eggs in a large saucepan.
Cover them with cool water by 1 inch.
Cover the saucepan with a lid and bring the water to a rolling boil over high heat.
Once the water is boiling, take the saucepan off the heat covered.
Set a timer for the desired time (how hard you want your egg cooked).
Once the egg is cooked drain and place eggs immediately in cold running water.This will cool down the egg.
To peel, gently tap each egg on the counter until the entire shell is finely cracked.
Roll gently between hands to loosen the shell. Start on the large end, peel egg under cold running water to remove the shell.
Start out with room cold water and a cold egg to prevent cracking. (If you add a cold egg to boiling water it will crack)
Add salt to the water. If the egg does crack, this will eliminate the entire egg spilling out of the shell into the water.
Cool the egg quickly to help with peeling the egg
If your egg is hard to peel, peel under running water (if the egg is hard to peel it wasn't cooled properly)
if there is a dark blackish ring around the egg yolk you've cooked your egg too long.
Don't over crowd your eggs
For smaller eggs reduce cooking time.