To boil an egg perfectly, follow these steps:
- Prepare the water : Bring a pot of water to a rolling boil. Use enough water to cover the eggs by about an inch (2.5 cm)
- Add the eggs : Using a slotted spoon, gently lower fridge-cold eggs into the boiling water to prevent cracking. Once the eggs are in, reduce the heat slightly so the water is at a gentle boil or rapid simmer, preventing the eggs from bouncing around and cracking
- Set the timer based on desired doneness :
- Soft boiled with runny yolk: 6 minutes
- Soft boiled with jammy yolk: 6.5 to 8 minutes
- Medium yolk, slightly soft: 8 minutes
- Hard boiled, fully set yolk: 10 to 14 minutes (10 minutes for classic hard boiled, 12-14 minutes for firmer yolk)
- Cool the eggs : Immediately transfer the eggs to a bowl or sink filled with cold tap water (an ice-water bath is optional but helps stop cooking and makes peeling easier)
- Peel the eggs : Tap the eggs gently on the thicker base end to crack the shell, then peel under water starting from the base to make peeling easier
Additional tips:
- Starting with boiling water and adding cold eggs helps achieve consistent results and easier peeling
- Avoid overcrowding the pot to ensure even cooking
- Large eggs (~50-55g) are the standard for these times; adjust slightly for larger eggs
This method yields reliably cooked eggs whether you prefer soft or hard boiled
