Kitchen
Eggs at seven minutes
Six is too soft. Eight is a rubber ball. I have done the research so you don't have to.
Maja Lindqvist
I boil eggs most mornings and for years I did it by feel, which meant by luck. Then I put a timer on the shelf and started at six minutes and went up one each week.
Seven is the one. The white is set, the yolk is thick like honey, and you can still cut it on a slice of bread without it running onto the plate.
Cold water
Straight into a bowl of cold water after. The shell comes off in two pieces instead of forty. That part I learned from a neighbour, not a timer.
