I've been making this dish since I was young.※ Add the second egg after the egg white of the first egg has almost completely hardened.※ Pour minimum 4 cm of water measuring from the bottom of the pan. The vinegar ratio is 5-10 % to the water.※ These eggs are great with a salad, pasta, toast, potatoes, or sautéed spinach. Recipe by Yuuyuu0221

I've been making perfectly smooth and flawless boiled eggs like this for many years.By piercing the eggs with a pin, you are making a hole in the membrane of the egg. When an egg is boiled like this, hot water gets in between the membrane and the shell, and so the egg becomes easy to peel.If you put the eggs in cold water, the white may come running out of the hole, so put the eggs into boiling water. For as many as you like. Recipe by Ukiuki kitchen

The fresher the egg, the harder it is to peel. There's a little gadget called "Egg Chef" that lifts up and makes a hole in the shell easily. You can also make the hole in the shell with a thumb tack. Opening the hole makes it easy for anyone to peel the eggs cleanly! These eggs are started in hot water, look very nice and are richly flavored.By making a small hole in the shell, you will have boiled eggs that can be shelled very cleanly. When making the hole, press in enough that you don't feel any more resistance! An egg shell is about .7 mm thick. The fresher the egg, the smaller the air pocket, so if you go too deep some of the egg whites may come out. For 2 to 4 eggs. Recipe by kebeibiko

I'm posting this recipe so that everyone can try these delicious soft-boiled eggs.You can use the eggs directly from the fridge or from the store.The shells will slide off very easily!No more frustration peeling the shells!Be sure to adhere to the times indicated.Be sure to transfer them to chilled water as soon as they're done boiling.Be sure to add lots of love.The shells are less likely to break if you boil them when they're first brought to room temperature. Recipe by Nanairo yotsuba

Be sure to bring the eggs to room temperature. If the temperature of the eggs is too low, the eggs will crack. You can probably make up to 5 eggs at a time this way. Recipe by Okooko

This is a super simple way to cook poached eggs, perfect for brunch recipes like avocado and poached eggs toast.

I order the seasoned eggs separately at ramen noodle shops. It's 100 yen each, which is expensive! So I thought of making it at home.Be careful when peeling the eggs. They are very soft.You don't need tons of marinade when you use a ziploc bag and seal the air out. Recipe by Maki Kaoru

At the time, I thought that I couldn't ask anyone how to make fried eggs. But I gathered up my courage and learned this method from my friend who's a professional chef.Placing the egg on the frying pan is the most important part!When placing it in the frying pan, don't drop it in with too much force.If it seems like too much work, you can skip Steps 2 and 4, but Step 3 absolutely must be followed. This will create a fluffy egg! Recipe by Kojima ponsuke

There's a piece of kitchen equipment sold by Nordicware that lets you cook fried eggs in the microwave (you can make 2 at a time). I wanted to make just one egg, so I used the recipe that comes with the gadget as reference. My husband discovered the right timing and microwave wattage, so this is the method I use now!Use a container that's about 8.5 cm in diameter and 4 cm high. It works better if you put the water in the container first, then add the egg. (I did it the other way once, and the egg white exploded). If you don't poke a hole in the yolk it may burst! Be sure to make that hole! Recipe by feritita

I just let the eggs sit. Microwaving can make them explode, or cook too firmly. Different microwaves also produced different results and I always had to keep an eye on them. This recipe is great because you can make other dishes while the eggs are cooking.Don't cover with a lid once you've dropped the eggs in the water. If you cover the pot, the water temperature will not go down, and the eggs will be semi-cooked or cook through. Once you've put the eggs into the pot, don't touch it (the water also cools down if your stir)! It's okay to just leave them be. 1 to 3 eggs is the ideal amount for a normal sized pot. Recipe by Mokugetuayame.

This is a recipe I saw on Television. It sounded like a good idea, and it works perfect. So here you go, a way to make 1, or a bunch of poached eggs in 12 minutes.

For those times when I'm hungry and need a healthy pick-me-up, I often reach for a hard boiled egg, which I try to keep stocked in the fridge at all times.If you're not the type who digs a straight hard boiled egg sprinkled with a little salt and pepper, having hard boiled eggs on hand is also super useful for making deviled eggs or egg salad (and egg salad sandwiches). I also love to add hard boiled eggs to my salads to make them a little heartier.Any eggs will work for this, but eggs that come from chickens raised on pasture are so much more flavorful than standard grocery store eggs. Lastly, you actually don't want to use the freshest eggs you can find because super fresh eggs don't peel easily. I try to "age" my eggs in the fridge for a week or so before I hard boil, which results in easy peeling eggs every time.