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Boiled eggs are a tasty, nutritious, and simple snack to prepare. Whether you enjoy fully cooked hard-boiled eggs or soft-boiled eggs with a warm, runny yolk, here are a few easy steps to whip up and savor this delightful dish in no time.
Steps
Hard-Boiled Eggs
Place 6 eggs in a large pot. Take the eggs out of the refrigerator and place them in the pot. Make sure to use a pot large and deep enough to arrange all the eggs in a single layer at the bottom (avoid stacking them) and leave room for the eggs to move around.
- Use eggs that have been refrigerated for 1-2 weeks. Older eggs tend to have less moisture and higher pH levels, making the shells easier to peel when eating.
- You can add more than 6 eggs at once if the pot is spacious enough, but you’ll need more water and a longer waiting time for the water to boil.
Add water to the pot until the eggs are submerged under 2.5 cm of water. Place the pot in the sink and run cool water into it until the eggs are covered by about 2.5 cm of water.
- The more eggs you boil, the more water you’ll need. If boiling more than 6 eggs, ensure they are submerged under 5 cm of water to guarantee even cooking.
Add vinegar or salt to prevent the eggs from cracking. Include 1 teaspoon (5 ml) of vinegar or ½ teaspoon (2.5 ml) of salt in the pot to keep the eggs from cracking during boiling. Salt also makes peeling the eggs easier later!
Bring the water to a boil. Place the pot on the stove and turn the heat to high until the water boils. You can leave the lid off while boiling the eggs.
- If you notice an egg cracking during boiling, continue cooking it. A small amount of egg white may leak out, but the egg will still be edible once fully cooked.
Turn off the heat and let the eggs sit in the pot for 6-16 minutes. Once the water boils, turn off the heat, cover the pot, and let it sit for 6-16 minutes, depending on how well-done you prefer your eggs.
- For a slightly runny and soft yolk, let the eggs sit for 6 minutes.
- For a traditional medium-boiled egg, leave them for 10-12 minutes.
- For a fully cooked and crumbly yolk, let them sit for 16 minutes.
Drain the water and run cold water over the eggs. Pour out the hot water and run cold water over the eggs to stop them from cooking further. Gently touch to check if they are cool enough to handle.
- To test if the eggs are done, remove one with a slotted spoon, run it under cold water, and cut it open. If the yolk isn’t cooked to your liking, let the remaining eggs sit for an additional 1-2 minutes.
- If you’re worried about the eggs rolling out while draining, tilt the pot over the sink while holding the lid slightly ajar to let the water drain.
- You can also cool the eggs by placing them in a bowl of ice water for 1-2 minutes.
Store unpeeled hard-boiled eggs in the refrigerator for up to one week. If you plan to store the eggs, remove them once cooled, place them back in their original egg carton to prevent absorbing odors from other foods, and consume them within a week.
- Only store hard-boiled eggs with their shells intact. Once peeled, eat them the same day.
- If you peel a boiled egg and notice a slimy texture, discard it. This indicates bacterial growth, and the egg is no longer safe to eat.
Tap the egg on a hard surface and peel it under cold running water. When ready to eat, gently tap the egg on a counter to crack the shell, roll it in your palm until cracks spread across the surface, then hold it under cool water while peeling.
- If the shell is still difficult to remove, crack it further and soak the egg in a bowl of water for 10-15 minutes. The water will seep under the shell, making it easier to peel.
Enjoy hard-boiled eggs as a snack or add them to salads. Hard-boiled eggs sprinkled with salt and pepper make a quick, nutritious snack. You can also halve them to prepare deviled eggs or slice them thinly to top your favorite salads.
Soft-Boiled Eggs
Fill a large pot with water, bring it to a boil, then reduce to a simmer. Add enough water to the pot so that the eggs will be submerged under 2.5 cm of water. Place the pot on the stove and heat on high. Once the water begins to boil, reduce the heat to a gentle simmer.
- Choose a pot wide enough to arrange the eggs in a single layer. To measure, you can place the eggs in the pot, add water to the desired level, then remove the eggs before boiling the water.
Place 4 eggs into the pot and wait for 5-7 minutes. Use tongs or a spoon to gently lower the eggs into the simmering water. Set a timer for 5-7 minutes, depending on how runny you prefer the yolk. If boiling 3-4 eggs, extend the cooking time by 15-30 seconds.
- For a runny yolk, boil the eggs for 5 minutes.
- For a slightly firmer yolk, simmer the eggs for 6-7 minutes.
- Cook soft-boiled eggs in batches of 4 if you plan to boil more than 4 eggs.
Remove the eggs and place them under cold water for about 1 minute. Use a slotted spoon to take each egg out. Run cold water over them for 30 seconds to stop the cooking process and make them easier to handle.
Place the egg in a cup or small bowl and tap around the top to peel. Stand the egg upright in an egg cup or a small bowl filled with uncooked grains, such as rice, to keep it steady. Use a butter knife to tap around the pointed end of the egg, loosening the shell, and peel it off with your fingers.
- Soft-boiled eggs cannot be stored, so enjoy them immediately while they are warm and moist.
Eat the egg directly from the shell or pair it with toast. Simply scoop the egg out of the shell and enjoy. Alternatively, slice toast into thin strips and dip them into the runny yolk.
- If the egg is slightly firmer, carefully crack the shell, peel it, and place it on a slice of toast for a warm and delicious breakfast.
Tips
- If boiling eggs at high altitudes, you’ll need to let them sit in the water longer. Alternatively, reduce the heat and simmer for 10-12 minutes.
- If using fresh eggs, try steaming them for easier peeling. Add water to a pot until it reaches 1.3 cm and bring to a boil. Place the eggs in a steamer basket and steam for 15 minutes, then peel and enjoy.
Warnings
- Do not microwave eggs in their shells. Steam buildup inside the shell can cause the eggs to explode.
- Avoid piercing the shell before boiling. While some recipes suggest this, using an unsterilized needle can introduce bacteria into the egg. Additionally, tiny cracks in the shell make it easier for bacteria to enter after cooking.
What You’ll Need
Hard-Boiled Eggs
- A wide pot
- Eggs (enough to fit in the pot!)
- Water
- 1 teaspoon (5 ml) of vinegar or ½ teaspoon (2.5 ml) of salt (optional)
- Slotted spoon
Soft-Boiled Eggs
- A wide pot
- Eggs (up to 4 per batch)
- Water
- Timer
- Egg cup or small bowl filled with uncooked grains or rice
- Butter knife
