Norwegian soft- and hard-boiled eggs

Directions

1. Make a small hole in the shell, on the side with the air pocket: this will allow the egg to expand as it cooks and prevent it from cracking. (To find this side, place the egg in water: it’s the end that floats.) ⏱ ≈ 10 min
2. Bring the water to a boil in a saucepan, with a pinch of salt. If an egg cracks, the white will quickly coagulate and seal the crack. ⏱ ≈ 10 min
3. Place the eggs one at a time into the water using a spoon. ≈ 3 min
4. Start the timer and cover. The water should just be simmering – the eggs should be moving gently at the bottom. ≈ 3 min
5. Allow 6 minutes for a medium-boiled egg, and 8 to 10 minutes for a hard-boiled egg. ⏱ 6 min
6. Stop cooking when the eggs have just barely started to cook, either by placing them individually under cold water, or by filling a saucepan with cold water. ≈ 3 min
7. For a soft-boiled egg, slice off the top with a sharp knife between the white and the yolk. For a hard-boiled egg, tap the shell with the back of a spoon while rotating, then remove the shell in large pieces. ≈ 8 min