How to Boil Eggs
Learn how to boil eggs using my simple tricks for spot-on eggs almost every time. Whatever your preference, soft, medium, or hard, I’ve got you covered. Cooking eggs just got a lot easier.
Eggs have been a breakfast staple almost everywhere. They’re quick, easy, and satisfying. But why does boiling them need to be so complicated?
Mornings are already hard, but why make them harder? While I usually wake up early and cheery-eyed, sometimes I’m a little grumpy. The last thing I want to deal with is a bad egg (pun intended). No gray-green ring and no overcooked or undercooked eggs, please.
Welcome, my friend, to an easy kitchen skill that has left some of us scratching our heads. I got tired of not knowing how my eggs would turn out, so I did my research. Let me share what I learned.
What Makes a Perfectly Boiled Egg
What defines a perfectly boiled egg also defines the best wine—your preference. However, most of us can agree on certain characteristics of a spot-on boiled egg.
- It shouldn’t have a rubbery egg white
- It should peel beautifully without damaging the egg
- Egg yolks must not have a gray-green ring
- And lastly, peeling them should be quick and easy
After that, how hard or soft you want your egg is up to you.
- Age. Fresh eggs have a lower success rate than older eggs. So, if you’re making a bunch and want them easy to peel, get the eggs with the closest expiry date.
- Backup plan. No matter how good you get at boiling eggs, one or two will end up hard to peel. So, if you need perfect eggs, make extra and use the ones that didn’t make it in egg salad.
- Cold vs. hot. Cold eggs carefully lowered into gently boiling water have a higher chance of peeling success than those starting in cold water. But starting with cold eggs and water gives you more even cooking and tender whites. I prefer starting with cold water, but you do you.
- Finish off cold. Shock your boiled eggs in ice water for the best final shape. Whatever cooking method you use, keep them in ice water for 15 minutes or in the fridge overnight before peeling.
- Peeling. Gently tap cold eggs on the countertop to loosen up the shells. Please avoid rolling them so you don’t break the eggs up. Then, carefully loosen the shells and peel the eggs under water, starting with the air pocket.
- On the shell. Peeling hard-boiled eggs is easier than peeling soft-boiled eggs. So, if you’ve got soft eggs, serve them hot, leave them in the shell, and let your guests do the peeling.
How to Boil Perfect Hard-Boiled Eggs
- Load the Pot – Place cold eggs in an empty pot large enough to boil them without overcrowding. They should fit comfortably in a single layer with room to move around. Fill the pot with cold water to cover the eggs completely. (Photo 1)
- Bring to a rolling boil over high heat. Once the water is boiling, put the lid on, remove it from the heat, and start your timer. Don’t lift the lid until it’s time to remove the eggs.
- Cold Water Bath – After your timer goes off, remove the eggs from the water with a slotted spoon or spider. Transfer them to an ice bath to stop the cooking process. I add more ice as the eggs heat the water until they’re cool for easier peeling. (Photo 2)
- Peel as desired. (Photos 3-4)
Cooking Times for Boiling Eggs
- A soft-boiled egg should cook in 4-6 minutes. The white should be set and not slimy. No need to peel these babies; serve them immediately in an egg cup or shot glass. Tap around the top hard enough to crack it, remove the top, and enjoy it with a spoon.
- For jammy eggs, gently lower them into boiling water for 8 minutes, then shock them in ice water.
- For medium to hard-boiled eggs for egg salad, start with cold water and cold eggs. As soon as the water comes to a simmer, set the timer at 8 minutes for medium and 10 minutes for hard.
- Some people cook them in a pressure cooker or steamer. I’ve tried it but wasn’t impressed. The good old-fashioned way works best for me.
A Time-Saving Make-Ahead
Boiled eggs last a week (5 days if you peel them) in the fridge. Make a whole dozen and have them in the fridge ready to ramp up salads, appetizers, and snacks.
Ways to Use Boiled Eggs
They’re paleo, keto, and vegetarian-friendly. Pickle them, bake Scotch eggs, or make deviled eggs. They’re also fantastic for creating a healthy main course salad like Nicoise and Caribbean potato salad.
More Boiled Egg Recipes to Explore
How to Boil Eggs
Ingredients
- 6 whole eggs
- 4 cups water (approximately)
Instructions
Soft Boiled Eggs
- Fill a saucepan with enough water to cover the eggs by an inch, and bring it to a boil.
- Add the eggs in a single layer, making sure not to overcrowd the pan.
- Boil them for 6 minutes, and then transfer them to an ice bath with a slotted spoon.
Medium or Hard-Boiled Eggs
- Place the eggs in an empty medium-sized pot without overcrowding the pot. The eggs should fit comfortably and not be on top of each other.
- Fill the pot with enough cold water to cover the eggs by at least an inch.
- Bring to a boil over high heat. Once the water is boiling, cover the pot and remove it from the heat. Avoid lifting the lid once covered until it is time to remove the eggs, so the heat doesn't escape. Start your timer now.Soft-boiled: 4-6 minutesMedium-boiled: 7-8 minutesHard-boiled eggs: 10-12 minutes (boil for 1 minute before covering and removing from heat)
- After your timer goes off, remove the eggs from the water with a slotted spoon and transfer them to an ice water bath. That stops the cooking process and cools eggs so they're easier to peel.
Tips & Notes:
- Make sure the eggs stay covered by at least an inch of water while boiling for even cooking.
- Older eggs (not the ones you bought today, but not rotten, either) make better boiled eggs.
- Cool them fast in ice water once cooked to your doneness preference.
- Crack them by tapping them lightly on a hard surface all over, then peel them under running water for easier peeling.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Thanks for sharing.l must try it out
Stay blessed
Awesome!Let me know how it works out for you!
The Instant Pot is also a fabulous vehicle for making perfect hard boiled eggs. Just add 1 cup of water with a little salt to the bottom of the pot. Add a basket or rack and the eggs. Pressure cook for 5 minutes (a little less for medium eggs). Then do a quick release and immediately remove the eggs to a bowl of ice water until cool. The shells just slide off. Note: Using the Instant Pot is not really quicker, but for me, it is more reliable, especially in terms of having easy-off shells.
Thanks for your many suggestions, Imma…I learn from you regularly!
Thank you so much for sharing those tips. I truly appreciate it. Wishing you a lovely weekend!
And I just learned from you. Guess what I am going to do next? 🙂
Trying this now thanks
Yes, please. Enjoy!