You will need
    • pan;
    • water;
    • salt;
    • eggs.
Rate the fresh eggs prepared for cooking. To do this, fill the glass with cold water and add a tablespoon of salt, stir and put in salt egg. Fresh will immediately sink to the bottom, stale will float on the surface, but not quite fresh, but perfectly edible "hang" somewhere in the middle of the glass.
In the pan sprinkle salt (1 teaspoon per liter of liquid), pour cold water. Throw in carefully washed in hot running water eggs. To when cooked, the shell is not cracked on the bottom of the pot can be put upside-down saucer.
Put the saucepan on a moderate heat and wait until the water boils. From the moment boiling begins the countdown of the cooking time. Boiled eggs are boiled for 2-3 minutes, for the degree "in the bag" will take 4-5 minutes. If you are going to use the product for salad, you should cook it "hard boiled". Then the cooking time after boiling will be 6-8 minutes.
After the end of cooking, remove the pan from the heat, immediately drain the water and rinse the eggs with very cold water. This procedure will facilitate the removal of the shell.
If the egg is cracked, say by careless transporting, and dispose of it, then cook it. So that the content does not leak, brush the crack on the shell with lemon juice and water to boiling, generously add salt.
If your family boiled eggs are frequent guests on the table (as a standalone course or as part of salads, stuffing, pies, rolls), it makes sense to buy an egg boiler with a timer. Its price is low, but with this device you will always be sure that the eggs boiled to the desired extent.