Look, it's not as though we don't trust you. Really we do, but I'm sure we all know someone who claims to be a chef extraordinaire when they probably shouldn't even be standing too close to a toaster. So for everyone's sake, we'll begin with the basics.
Let's get cracking!
Step 1: Laying The Egg
Not literally of course. But a mistake people often make is not adding enough water to the pot, which causes some issues. First being that the egg may not heat evenly if the water doesn't cover it completely. You'll also have trouble if you are dropping it into the water and it cracks, as part of the egg will leak out and compromise the yolk.
Protip: Bring the water to boil before adding the egg. It cooks faster and more evenly!
Step 2: Shell Out For A Secret Ingredient
Later, when you are serving the egg, you don't want the shell to be too difficult to remove. Fix this by adding a tablespoon of baking soda to the boiling water. Others say that white vinegar is the way to go.
You can also add salt now to make the egg more flavorful, unless you prefer your yolks au natural.
Next we'll go over egg-sact cooking times!