Here’s a complete guide to making the perfect boiled egg 🥚
1. Types of Boiled Eggs
| Type | Description | Time (large egg, from boiling water) |
|---|---|---|
| Soft-boiled | Runny yolk, slightly set white | 4–6 minutes |
| Medium-boiled | Partially set yolk | 7–9 minutes |
| Hard-boiled | Fully set yolk | 10–12 minutes |
2. Basic Method
Ingredients
- Eggs (room temperature preferred)
- Water
- Ice (for ice bath)
Instructions
- Boil water
- Fill a pot with enough water to cover eggs by 1 inch.
- Bring to a gentle boil.
- Add eggs
- Lower eggs carefully into boiling water using a spoon.
- Cook
- Start timing immediately for desired doneness:
- 4–6 min for soft
- 7–9 min for medium
- 10–12 min for hard
- Start timing immediately for desired doneness:
- Ice bath
- Remove eggs and immediately place in ice water for 5–10 minutes.
- This stops cooking and makes peeling easier.
- Peel
- Gently tap eggs on a hard surface, then roll to crack shell.
- Peel under running water for easiest results.
Tips
- Use slightly older eggs (7–10 days old) for easier peeling.
- For perfectly centered yolks, stir eggs gently during the first 1–2 minutes of boiling.
- Store hard-boiled eggs unpeeled in the fridge for up to 1 week.
If you want, I can also give a pressure cooker method or a baked oven method for boiled eggs—they’re super easy too.
