Boiled Eggs | How to Boil Eggs Perfectly | Boiled Eggs Recipe
Boiled Eggs | How to Boil Eggs Perfectly? Bring water to a boil first, add eggs, start the timer. 6 minutes for runny yolks, 8 minutes for soft boiled (my go-to!), 10 minutes for hard boiled. Peel under water to make life easier.
Ingredients
- 3 No Large eggs
- 2 Cups Water
Instructions
- Water level 1" – Fill the saucepan with enough water so it will cover the eggs by 1" or more.
- Boil water first then add eggs – Bring to a rapid boil over high heat. Using a slotted spoon, gently lower fridge-cold eggs into the water.
- Lower heat – Reduce the heat slightly to medium high – water should still be bubbling but not so much the eggs are being bashed around so roughly they crack.
- Start the timer once all the eggs are in.
- – Dippy solders: 3 minutes (can't peel)– Runny yolks: 6 minutes– Soft boiled: 8 minutes– Hard boiled: 10 minutes
- Cool 10 minutes – Remove eggs using a slotted spoon into a large bowl or sink filled with plenty of cold tap water to cool the eggs.
- Peel from base in water – Crack the base of the shell by tapping it on the counter, then peel under water from the base.
- Storing – Hard boiled eggs can be stored in the fridge for up to 7 days (peeled or unpeeled). Freezing not recommended
Notes
Start the timer once the eggs are put into boiling water:
- Dippy eggs (3 min) – Made for dipping a toast stick in. Only outer rim of whites set. Can’t be peeled.
- Runny yolks (6 min) – Barely set whites, runny yolk. Delicate to peel. For runny yolks, I usually do poached eggs or sunny-side up.
- Soft boiled (8 min) – Soft set but fully cooked whites, fully set yolks but a bit jammy.
- Hard-boiled (10 min) – Firmer whites and fully cooked yolks, but not dried out.
- Overcooked (15 min) – No! Unpleasantly firm, rubbery whites and powdery dry yolks.
- Don’t crowd the eggs; they will take longer to cook! Saucepan size for number of eggs: 16cm/6″ – up to 4 eggs 18cm/7″ – 6 eggs More eggs = larger pot
- Egg size – Eggs are sold in different sizes. The cook times provided in the recipe are for large eggs (55g/2oz each in the shell), sold in cartons labelled as such.
- For extra-large eggs (60g/2.2oz) add 30 seconds; for jumbo eggs (65g/2.5oz), add 1 minute.
- Egg cracking – Lower heat as needed to prevent eggs from cracking, but the goal is to keep it at a gentle boil / rapid simmer. If the water is still, there is not enough heat, and your eggs are not cooking fast enough!
- Still got cracking issues? Thin shells are a problem (are you using free range?), and sometimes eggs already have a hairline fracture (can be invisible).
- Ice water – there’s no need to waste ice for the water, though, if you have an abundance of ice, feel free to go ahead. This will speed up the cooling time. Just be sure to use enough tap water to cool the eggs.