How to Boil an Egg

I did make a discovery just yesterday. Inspired by the new film Julie and Julia (a blog post on these great ladies later), I realized I had never learned how to properly boil an egg.

How embarrassing!!!

How will I be able to poach an egg, and dip it into a homemade Hollandaise sauce (coming soon), if I cannot even boil one first? How can I call myself a "foodie", if I am so devoid of the understanding of how to properly prepare for myself a hard-boiled egg? Enough questions, Shannon! Time for answers. So I took two eggs, Googled "how to boil an egg", and here's what I found:

http://www.ehow.com/how_2047398_boil-perfect-hard-boiled-egg.html

All you do is:
1) Place the whole, uncooked, un-cracked, preferably fresh eggs into a saucepan.
2) Fill saucepan with cold water, completely covering eggs. Do not salt the water.
3) Place saucepan onto stove on high heat until water comes to a rolling boil.
4) Set timer for 3 minutes, allowing eggs to boil away. Do not cover.
5) When timer dings, remove saucepan from heat, cover with saucepan lid; re-set timer for 8 minutes.
6) After the 8 minutes is up, rinse eggs under cold running tap water for around 1 minute, then peel and eat.

It's that simple. And, as the e-how guide vows, you will never have green or gray yolks again. It's true. My egg yolks, which I usually discard because they're too hard or green or gray and generally nasty, were plump and soft and yellow and tasty. And the white part? Out of this world moist and easy to swallow. I'm not a big egg person but I even had two!

Happy egg boiling,
Shannon