The battle for the “perfect” hard-boiled egg has been wasting everyone’s time for decades. You’ve probably tried the cold-water start, which basically involves babysitting a pot like a helicopter parent until the first bubble appears, only to end up with rubbery yolks because you had the audacity to look away for 30 seconds. Then comes the joy of peeling them, which usually ends with half the egg whites stuck to the shell. No thanks.
While everyone else is busy arguing over water temperatures, your
