Name: Boiled Eggs (Tokhm-e morgh-e ab paz)
Cuisine: Iranian
Ingredients: Drain (if you want to peel the eggs, a good way is to shake the pan from side to side to knock the eggs together to crack the shells) and pour cold water over the eggs to stop them from cooking any further.; Cover and let stand—4 minutes for soft boiled eggs, 7 minutes for medium-boiled eggs, and 10 minutes for hard-boiled eggs (these times are for sea level; in the mountains the times need to be considerably increased depending on the altitude).; Place the eggs in a heavy-bottom, medium-sized saucepan, cover with water, and bring to a boil over medium heat. Turn off heat.

Preparation info

Difficulty
Easy

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

People who don’t cook sometimes say, “I can cook an egg and that’s about it.” Actually, to cook a perfect egg takes some practice. The following are a few techniques I have found to be helpful, but to get it just right for your taste, you will have to experiment.

Method

Place the eggs in a heavy-bottom, medium-sized saucepan, cover with water, and bring to a boil over medium heat. Turn off heat.
Cover and let stand—4 minutes for soft boiled eggs

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Boiled Eggs

Tokhm-e morgh-e ab paz

Method

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