Perfectly cooked eggs

Directions

1. Make a small hole in the shell of each egg, at the bottom. ≈ 3 min
2. There is a small pocket of air in this area, and the eggs expand slightly inside the shell when cooked. ⏱ ≈ 10 min
3. If this pocket of air is not emptied quickly enough during cooking, the egg may crack. ⏱ ≈ 10 min
4. Therefore, it is best to make an additional hole. ≈ 3 min
5. If you’re having trouble figuring out which end of an egg is the bottom, place it in some water and observe which end rises to the top. ≈ 3 min
6. (If you also add salt to the water, it will become very clear, especially if you use a significant amount of salt, to the point where the egg starts to float…) ≈ 3 min
7. Boil some water in a pot. ⏱ ≈ 10 min
8. If you are concerned that the eggs might break, add a pinch of salt. ≈ 3 min
9. If an egg cracks, the salt will help the shell to quickly solidify and close the crack before significant damage occurs. ≈ 3 min
10. Place an egg in a spoon, then gently lower it into the water using the spoon. ≈ 3 min
11. Repeat the process with all the eggs. ≈ 3 min
12. Start the timer, or note the time you start it. ≈ 3 min
13. Next, close the lid. ≈ 3 min
14. The water should just start to boil. ⏱ ≈ 10 min
15. If you hear the eggs moving gently at the bottom of the pot, it means everything is going well. ≈ 3 min
16. Therefore, cook the eggs to your desired consistency: ⏱ ≈ 10 min
17. Steaming: 6 minutes ⏱ 6 min
18. Boiling: 8 to 10 minutes ⏱ 10 min
19. Once the eggs are cooked, it’s time to stop cooking them. ≈ 3 min
20. Submerge them in cold water. ≈ 3 min
21. You can either remove one egg at a time from the pot and rinse it under running water for 10 seconds, or submerge the entire pot under running water and fill it with cold water until it is full. ≈ 2 min
22. So, the eggs are cooked. What would you like to do with them now? ≈ 3 min
23. As Norwegians, we have a somewhat “primitive,” but effective, method for cracking eggs, for example, for breakfast. ≈ 3 min
24. Place the egg in your left hand (or the hand you use the least), with the pointed end facing upwards. ≈ 3 min
25. Crack the end of the egg, just at the point where the shell and the white separate. ≈ 3 min
26. If the knife goes through half of the egg or a little more, that’s perfect. You can then break off the remaining part to divide it in two. ≈ 3 min
27. Eat the filling, preferably with a little salt or caviar. ≈ 3 min
28. It takes some practice to cut eggs properly, and it’s important to know the weight of the blade you are using. ≈ 8 min
29. Hold an egg in your left hand (or the hand you use the least), and make a cut on the side of the egg using the edge of a knife or the back of a spoon, so that the shell cracks. ≈ 3 min
30. Gently rotate the egg and continue along the side until you have completed a full circle. ≈ 3 min
31. Try to avoid making small cuts in the shell, as the more pieces there are, the harder it will be to remove it. ≈ 3 min
32. It is not necessary to make cuts at the top or the bottom. ≈ 3 min
33. Next, remove the shell with your fingers, and the top and bottom will gradually separate. ≈ 3 min