 One thing that I care about is cooking a perfectly jammy egg exactly the same way every time. A little bit sticky, bright yellow, and a teeny bit of liquidy in the middle. Why do I do it this way? Because it's the best way. I'm not kidding. I actually care about this a lot. You have three things that you care about when you're cooking eggs. The temperature of the water, the volume of the egg, and the amount of time that it's in there. The key to making exactly the same egg every single time is to do the same exact thing every time. You start with eight cups of boiling water. You put cold, large eggs in there, six of them, straight from the refrigerator. Turn down the heat, and you cook it for exactly seven minutes. When the buzzer goes off, be by the pot. Don't, like, go do your laundry or anything. Plunge it into cold water to stop the cooking, and then let it hang out there for about 15 minutes. 15 is the perfect amount of time. The peel just comes right off, almost like an orange peel. Look at this. Look how easy this is. It's crazy. Did you get this? It's perfect. The moment we've all been waiting for. Look at that. It's cooked on the outside with a little bit of liquid in the middle. It's perfect. So good.