Everywhere We go, there are eggs.
As we travel around the world, there's one universal food that seems to cross all cultures.
It's called different things—Trứng. Tamago. Jīdàn. Huevo. Telur. Dalgyal—but it's available pretty much anywhere there are people (and chickens).
That's right, I'm talking about The Egg.
We've seen eggs scrambled, fried, poached, hard, runny, in rice, in custards, in coffees, in convenience stores, in street vendor stalls, and in fine restaurants. They've been brown, white, green, blue, pink, and even black.
A lot of places serve eggs hard boiled, but most of the time we've had these, the yolks are greenish—a sure sign they’ve been overcooked. So in our experience, it seems a lot of people around the world don’t know how to boil eggs.
Fortunately for you, I am keeper of this piece of knowledge. Here’s everything you need to know about making perfect hard-boiled eggs every time.