Step 1: First, gather a single egg and a needle.
Step 2: Using the needle, carefully puncture a small hole in the egg’s shell. It’s best to use the thicker end of the needle for this task. Once punctured, submerge the egg in cold water and begin boiling.
Step 3: Adding a pinch of salt to the water during boiling will not only season the egg but also aid in disinfection and make peeling the shell easier later on.
Once the egg is cooked, remove it from the heat and allow it to cool. When it’s cool enough to handle, try peeling the shell. It should come off in one piece, leaving you with a perfectly intact, soft, and evenly cooked egg.
Source: Cong Ly va Xa Hoi
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