Lynne Rossetto Kasper
Host of The Splendid Table
produced by Minnesota Public Radio and Tom Voegeli Productions,
distributed by Public Radio International

Boiling Eggs
Q: Ruth from Queens wants to know how to boil eggs without having them crack.

LRK: Here's the trick -- don't BOIL the eggs, start them in warm tap water, slow cook them at a simmer instead of a boil. Shells won't crack and the egg is tender. So, cover the eggs completely with warm tap water. Cover the pan, put it over medium heat and set a timer for 15 minutes. Once the water gets to a lively bubble, adjust the heat so it bubbles a little slower. When the timer goes off, you've got hard-boiled eggs. Eat them hot or run cold water over them to stop the cooking and eat them cold later. Soft-boiled eggs need only 11-12 minutes. Remember though, soft-boiled eggs could still have active salmonella bacteria -- for safety sake, please eat them hard-boiled.

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