How To Boil Eggs Perfectly Every Time

How To Boil Eggs Perfectly Every Time

Makes 6 eggs

What You Need

6 large eggs
Cold water

Slotted spoon


  1. Put the eggs in a pan of cold water. Place 6 eggs in a saucepan and fill it with cold water.
  2. Set over high heat.
  3. Bring the water to a rolling boil. The water should come to a full, rolling boil.
  4. Turn off the heat and cover the pan. If you have an electric stovetop, take the pan off the burner entirely. Don’t forget to cover the pan.
  5. Set your timer for the desired time. Leave the eggs in the covered pan for the right amount of time. How long? Depends on whether you want soft-boiled or hard-boiled. Here’s how long each will take:

    • For slightly runny soft-boiled eggs: 4 minutes

    • For custardy yet firmer soft-boiled eggs: 6 minutes

    • For firm yet still creamy hard-boiled eggs: 10 minutes

  6. Tap the cooked eggs gently. After your selected time is up, remove the cooked eggs from the pan with a slotted spoon and tap each gently on the countertop to crack the shell in a few places.
  7. Place the eggs in a bowl of ice water. Fill a bowl with ice water. Transfer the eggs to the bowl and leave them there for at least 1 minute.
  8. Peel and eat! When ready to eat, peel the egg and enjoy.

Recipe Notes

  • Quantity: You can of course do fewer eggs (or more!), but we like to do 6 at once.
  • Storage: Refrigerate any unused eggs, still in their shells, within 2 hours. They can be stored in the fridge for up to 1 week.
  • The black plate in these photos is a clay platter by La Chambafrom Toque Blanche.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s