How to Boil Eggs
Learn the easy technique for making the perfect boiled eggs, every time. Adjust cooking time according to how well-done you want your eggs.
Servings: 12 eggs
Ingredients
- 12 eggs
- 1/2 teaspoon salt optional
Instructions
- Bring to a boil: Carefully lay your eggs on their side in a saucepan in one single layer. Cover with at least one inch of cold water. Add 1/2 teaspoon of salt to the water to prevent leaking. Set on high heat to bring to a rolling boil.
- Let sit: As soon as the water is at a full boil, turn off the heat and cover. Set a timer: 10 minutes for hard boiled, 8 minutes for medium/jammy, and 6 minutes for soft boiled. Fill a large bowl with ice water and set it next to your stove.
- Chill: As soon as your timer goes off, use a slotted spoon to transfer the eggs to the ice bath. Peel and use immediately, or store in their shell, covered in the refrigerator, for up to one week.
Video
Notes
- Don’t use your freshest eggs: older eggs are easier to peel.
- It’s easier to peel the egg if you crack it all over.
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Nutrition
Calories: 62.9kcal | Carbohydrates: 0.3g | Protein: 5.5g | Fat: 4.2g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.6g | Trans Fat: 0.02g | Cholesterol: 163.7mg | Sodium: 159.4mg | Potassium: 60.7mg | Sugar: 0.2g | Vitamin A: 237.6IU | Calcium: 24.7mg | Iron: 0.8mg
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