J. Kenji Lopez-Alt of Good Eater wrote an interesting article on how to boil the perfect soft and hard boiled eggs. 

Nearly every basic cookbook offers conflicting techniques on how it should be done—start the egg in cold water, or gently lower it into boiling water; add vinegar to the water to lower its pH, or add baking soda to the water to raise it; cover the pot, don't cover the pot; use old eggs, or use new eggs, and on and on—but very few offer evidence as to why any one of these techniques should work any better than your average old wives' tale. Apparently, boiling is not...ahem...an eggs-act science.

At first you may think this is a rather lengthy article on something as simple as boiling an egg, but I guarantee you will find the science behind the perfect boiled egg quite fascinating.

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