Boiled Edamame
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First, prepare your water. For about 1 pound of edamame add 1 teaspoon to 1/2 tablespoon of sea salt or table salt. Add the salt to a large pot, 3/4 of the way filled with water. Bring your pot of water to a rolling boil. When the water is boiling, add the edamame in small handfuls. Test an individual edamame at around 5-6 minutes and gauge the firmness of the bean. Edamame beans should be firm, yet give to the teeth. Mushy beans means that they are over cooked. Remove pot from burner. Dump the entire contents of the pot through a colander. Refrigerate to cool. While not a necessary part of the preparation, most people enjoy edamame cold rather than hot. 1-2 hour refrigeration is recommended.