I once needed to make 40 soft-boiled deviled eggs for a cooking contest. I got dozens of the cheapest eggs and tried all the techniques, both cooking and peelin

I once needed to make 40 soft-boiled deviled eggs for a cooking contest. I got dozens of the cheapest eggs and tried all the techniques, both cooking and peeling. I found one cooking and peeling method that works for every single form of boiled egg. The Ajitsuke Tamago method is the best cooking method. Stir egg(s) in a pot of boiling water for an exact amount of time and then dunk the egg in ice water. It's 100% accurate (no overcooked/uneven eggs) and fast. Change the time to switch between soft, medium, and hard boiled. Do not use too many eggs at once to prevent rapid temperature draw. For peeling, the best method by far is the spoon method. You point the tip of a spoon into the eggshell at a ~15degree angle and move the spoon up between the shell and egg. Continue moving the tip up along the interior egg shell until the entire shell has been peeled away. You use a continuous motion so it's not finicky or time-consuming. None of the egg is damaged. Works on soft, medium, and hard-boiled eggs, and on old and fresh eggs alike. No water needed.