I don’t even know when this thing popped up in my life, but I’m glad it did.  In fact, I think this thing is now some kind of family relic that will be passed on to generations beyond myself.  Back before my gluten free days, the sunday morning meal was always eggs on toast……And the egg had to be cooked perfectly, with the whites just solidified, and the yolk still runny, lest we drift off into culinary mediocrity.

Enter the eggtimer.  A little egg shaped piece of polycarbonate that allows you to boil eggs exactly how you like ‘em……In the middle ages the eggtimer would have been burned at the stake for suspicions of sorcery.

Well, I don’t make eggs on toast anymore, but in a typical week, I’ll  make half a dozen hard boiled eggs  that I can easily take with me in my constant travels around northern Colorado.

Boiling eggs is the best way to cook an egg and ensure that the vast amount of nutrition won’t be destroyed in the process.  If you overcook it, not only does it make for a much less vital food, but in my opinion, it just tastes terrible.  I can’t stand trying to choke down a dry hard boiled egg, and I won’t!

I enlisted the mighty Eggtimer for this post to show you what a hard boiled egg should look like:

Hard-boiled perfection

Whites are solid

Yolks are just past medium boiled, as you can see from the darker yolk colors.  This is perfection, unattainable without the eggtimer precision.

Now go to your local kitchen store and grab an eggtimer, they’re like three bucks, and you’ll never fool around with timing eggs again.

No local kitchen store?  Buy it here

Want to know more about eggs?  See my older post; Inexpensive Organic