Eye Test!! Count The Eggs

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Think you’ve got sharp eyes? Before we dive into the kitchen, let’s have a little fun! Count the eggs in the picture — is it 21 or 23?
Drop your answer, and the winner gets a surprise!
Now, while you’re at it, here’s the easiest guide to making perfect boiled eggs every single time.

 Ingredients

  • Eggs (any amount you want to boil)

  • Water

  • Ice (for ice bath)

  • Salt (optional — helps prevent cracking)

  1. Let the eggs sit in the hot water:

    • Soft-boiled: 6 minutes

    • Medium-boiled: 9 minutes

    • Hard-boiled: 12 minutes

  2. Transfer eggs immediately into an ice bath for 5 minutes.

  3. Gently peel and enjoy!

 Tips

  • Older eggs peel easier than very fresh ones.

  • Roll the egg gently on a counter to crack the shell before peeling.

  • For easier peeling, peel under running water.

  • Store boiled eggs (unpeeled) in the fridge for up to 1 week.

 

 

 Instructions

  1. Place your eggs gently in a pot.

  2. Fill the pot with cold water, covering the eggs by about 1 inch.

  3. Add a pinch of salt (optional).

  4. Turn on the heat and bring the water to a full boil.

  5. Once boiling, cover the pot with a lid and turn off the heat.

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