Sure! Here’s a clear, foolproof guide to making a boiled egg, plus some tips for timing and texture.
Basic Boiled Egg Steps
Ingredients
- Eggs (as many as you want)
- Water
- Ice (for an ice bath)
Instructions
Step 1: Prepare the Eggs
- Place the eggs in a single layer in a saucepan.
- Fill the pan with enough cold water to cover the eggs by about 1 inch.
Step 2: Boil
- Put the pan on medium-high heat and bring the water to a rolling boil.
- Once boiling, cover the pan with a lid and turn off the heat. (If you prefer, you can keep the heat on for hard-boiled, but this method avoids overcooking.)
Step 3: Cook by Desired Doneness
- Soft-boiled (runny yolk): 4–6 minutes
- Medium-boiled (slightly set yolk): 7–9 minutes
- Hard-boiled (fully set yolk): 10–12 minutes
(Timing starts from when the water reaches a boil.)
Step 4: Cool Quickly
- Transfer the eggs to a bowl of ice water or run under cold water for at least 5 minutes.
- This stops cooking and makes peeling easier.
Step 5: Peel
- Gently tap the egg on a hard surface and roll it to crack the shell.
- Peel under running water for smoother results.
Tips
- Older eggs peel more easily than super fresh eggs.
- To avoid the green ring around yolks, don’t overcook and cool immediately.
- You can store boiled eggs (peeled or unpeeled) in the fridge for up to a week.
If you want, I can also give a shortcut method using just the stovetop or microwave that’s nearly fail-proof.
Do you want me to do that?
