To boil eggs perfectly, follow these steps:
- Bring water to a boil first in a saucepan, with enough water to cover the eggs by about an inch (2.5 cm)
- Gently lower fridge-cold eggs into the boiling water using a slotted spoon to avoid cracking
- Reduce the heat slightly so the water is at a gentle boil or rapid simmer, preventing the eggs from bouncing and cracking but keeping the water bubbling
- Start timing immediately once the eggs are in the water:
- 6 minutes for runny yolks (soft boiled)
- 8 minutes for soft boiled
- 10 minutes for hard boiled
- 11 minutes for fully hard boiled (alternative timing)
- Avoid overcooking beyond 15 minutes to prevent rubbery whites and dry yolks
- Transfer the eggs to a bowl of cold tap water or an ice-water bath immediately after cooking to stop the cooking process and make peeling easier
- Peel the eggs starting from the base (wider end) under water to make peeling easier and reduce shell sticking
Additional tips:
- Use large eggs (~55g) for these timings; adjust slightly for larger eggs (add 30 seconds to 1 minute)
- Do not overcrowd the pot; eggs should be in a single layer with space between them
- Starting eggs in boiling water rather than cold water ensures more consistent cooking times and easier peeling
- Cooling eggs quickly in cold water helps prevent overcooking and improves peelability
This method reliably produces eggs with your desired level of doneness every time
