To make boiled eggs, follow these steps for consistent results depending on your desired yolk doneness:
- Bring water to a boil first in a saucepan with enough water to cover the eggs by about 1 inch (2.5 cm).
- Gently lower fridge-cold eggs into the boiling water using a slotted spoon to avoid cracking.
- Adjust the heat so the water is at a gentle boil but not so vigorous that eggs bang around and crack.
- Start timing once eggs are in the water:
- 6 minutes for runny yolks
- 8 minutes for soft boiled
- 10 minutes for classic hard boiled
- Avoid cooking longer than 15 minutes to prevent rubbery whites and dry yolks
- Cool the eggs quickly by transferring them to a large bowl or sink filled with cold water or ice water. Let them cool for about 10 minutes to stop cooking and make peeling easier
- Peel the eggs under water , starting from the base (the wider end), which makes peeling easier and cleaner
Additional tips:
- Using eggs that have been in the fridge for a while helps with easier peeling
- Avoid starting eggs in cold water, as adding eggs to boiling water produces more consistent results and easier peeling
- Hard boiled eggs can be stored in the fridge for up to 7 days, peeled or unpeeled
This method ensures perfectly boiled eggs with yolks cooked to your preference and shells that peel off easily
