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Transferring boiled eggs to a bowl of ice water right after briefly cooking them ensures that the yolks keep a mildly runny texture not the crumbly consistency (and dull yellow colour) of a thoroughly boiled egg. Adler Conway is a writer and Jerk Chicken connoisseur at JCSKitchen, the premier supplier of speciality Jamaican food in the U.S. When he’s not writing about food it you’ll locate Adler in the kitchen, trying out the newest recipe he discovered on Twitter or Instagram. Some onion and cooking oil is also added to the pan during this process to add to the taste of the chicken.
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