Boiled eggs are clean, simple to prepare, and incredibly satisfying. You can easily whip up a batch while you get ready for work in the morning. But to get the texture just right, there are a few things every egg master should know:
- Timing is everything! Sure, you can plop a few eggs into water, boil, and be done with it. Or, you can set a timer to obtain the perfect results.
- Bring the water to a boil, but then turn the heat off and let the eggs steam so you don’t overcook them.
- Peel eggs in cold water to help release the shell.
Once you master this technique, making boiled eggs to your preferred doneness is as easy as it gets. You can make a big batch and enjoy them throughout the week for breakfast, over salads, or transformed into egg salad.
For the best quality and superior taste, look for organic, farm-fresh, humane eggs.
- Add water. Place eggs into a pot. Cover with water.
- Bubble up. Bring the water to a boil.
- Cover it. Once boiled, immediately remove the pot from the heat and cover it.
- Time to perfection. Steam eggs in the water, covered, until you reach your desired consistency—3 to 4 minutes for soft-boiled eggs (cooked white, runny yolk), 4 to 6 minutes for medium-boiled eggs, and 8 to 10 minutes for the firmest hard-cooked eggs. Timing will vary depending on the size of your eggs and your specific preferences.
- Stop cooking. Strain the hot water and run cold water over the eggs to stop them from cooking further.
- Peel like a pro. Crack the eggs against a counter top, then peel them in a bowl of cold water or under cold running water. If you can grasp the thin layer of skin below the shell, the peel comes off seamlessly. If you break a bit of the white, don’t sweat it!