Should you add eggs to cold water or hot? Hot water wins. Cold-water starts are messy. The whites stick to the shell. You peel them and end up with a sad, pockmarked egg.
Hot water start? The whites set instantly. The shell slides off like magic. Trust me on this—hot drop is the way.
Why Four Eggs?
Why not one or six? Because four is the perfect snack squad. Two for today’s lunch. Two for tomorrow’s salad. No leftovers that go bad in the fridge.
Plus, four eggs fit nicely in a single layer in a small pot. They cook evenly. They don’t bump into each other and crack. It’s the Goldilocks number for hard-boiling.
Boiling Eggs Time For Coloring
