You will need
    • pan;
    • water;
    • eggs;
    • bowl or dish;
    • skimmer;
    • timer.
Remove from fridge eggs for 10-15 minutes before cooking. Eggs must be fresh, not older than a week.
Boil the kettle and pour in a pot of boiling water cool for about 2.5 cm. Place the saucepan on a low heat until the bottom begins to rise the strings of white bubbles. Don't let the water boiled "white key".
Now prepare a bowl. Gently release her eggs one at a time. Making sure the egg is fresh, very carefully pour it into the boiling water (make sure water not boiling!).
Let the eggs cook in the pan for one minute. Use a timer, because overexposed the dish on the fire, you will not get that "boiled eggs" are so fond of Pushkin.
After a minute remove the pan from the heat and leave with the eggs for 10 minutes. The best time to detect as accurately as possible. After 10 minutes remove eggs with a slotted spoon and put on paper towel so that the paper absorbed the excess water. Then arrange the finished eggs on a plate. You get eggs with his moderately elastic protein and a creamy delicate egg yolk. To serve the dish immediately while it's warm.