Description
A simple and reliable method to boil eggs to your preferred doneness, whether you like runny yolks or hard boiled eggs. This guide provides step-by-step instructions for perfectly boiled eggs with tips for easy peeling and storage.
Ingredients
Ingredients
- Large eggs, fridge cold (about 55g / 2oz each)
- Water, enough to cover eggs by 3cm (1 inch) or more
Instructions
- Prepare water level: Fill a saucepan with enough water so it will cover the eggs by 3cm (1 inch) or more to ensure even cooking.
- Bring water to boil, then add eggs: Heat the water to a rapid boil over high heat. Using a slotted spoon, gently lower the fridge-cold eggs into the boiling water to avoid cracking.
- Lower heat: Reduce the heat to medium-high to maintain a gentle boil. This prevents the eggs from bouncing around and cracking while cooking.
- Start timing: Once the eggs are all in the water, start your timer. Cook times vary based on desired doneness: 3 minutes for dippy soldiers (runny and unpeelable), 6 minutes for runny yolks, 8 minutes for soft boiled, and 10 minutes for hard boiled eggs.
- Cool eggs: Remove the eggs using a slotted spoon and place them into a large bowl or sink filled with cold tap water or ice water. Let them cool for 10 minutes to stop cooking and make peeling easier.
- Peel eggs: Tap the base of the egg on a counter to crack the shell, then peel the shell off under running or standing water starting from the base where peeling is easier.
- Store eggs: Hard boiled eggs can be stored in the refrigerator for up to 7 days either peeled or unpeeled. Avoid freezing cooked eggs as the whites deteriorate in texture.
Notes
- Using fridge-cold eggs helps prevent cracking when added to boiling water.
- Maintaining a gentle boil ensures eggs cook evenly without shell damage.
- Cooling eggs rapidly in ice water stops the cooking process and aids in peeling.
- Hard boiled eggs keep well for a week in the fridge but are not suitable for freezing.
