How to Boil an Egg
For such an easy cooking venture, there are way too many options and opinions out there on the best way to boil an egg. Keep it simple and follow this straightforward method whether you’re after a hard-boiled, medium, or soft-boiled egg. The technique I learned in culinary school, and have since stuck to and used in test kitchens, is cooking the eggs in boiling water. That means, bringing a pot of water to a boil on the stovetop, lowering the eggs very carefully into the boiling water, and starting the timer from that very moment. Adjusting the heat to maintain a gentle boil is the key to avoiding a vigorous boil that will crack the eggs and ruin your meal. This method allows the cooking time to be precise, and yields perfect results every single time. Plus, eggs straight from the fridge are welcome, no need to bring them to room temperature before cooking. It’s very important to remember, that just like the temperature of meat off the grill continues to rise, eggs continue to cook once removed from boiling water. To halt the cooking process, always run eggs under cold water, or better yet, submerge them in an ice bath for a few minutes until they are cool enough to handle. To lower eggs into the boiling water, use a slotted spoon, a spider, or a small mesh strainer. Anything that lets you gently lower the eggs into the saucepan to keep the eggs from cracking works well. And that is all there is to boil an egg to perfection. Fuss-free, quick, and easy!
How Long to Boil Eggs
Now that you’ve got the technique down pat. It all comes down to timing. Don’t forget to set a timer! True soft-boiled eggs will take the shortest amount of time, and cook for four to five minutes. The yolk will be very runny and made for dipping in toast soldiers. Medium-boiled eggs with a somewhat runny yet jammy center come in at just six to seven minutes. It’s a great option for salads, ramen, or even an extra-luscious egg salad. While the sweet spot for hard-boiled eggs is 10 minutes, experiment with the range of timings to find your preference depending on how you intend to use and enjoy the eggs. Make sure the eggs cook in an even layer, and use a pot big enough to avoid the eggs knocking into each other. This helps to avoid cracking. If you’re only cooking four eggs or less, a small saucepan works. The directions below are intended for large eggs. Adjust timing if using other sizes.
For soft-boiled eggs:
For medium-boiled eggs:
For hard-boiled eggs:
How to Peel Boiled Eggs
Now you might be wondering what the most practical way to peel boiled eggs is. It’s a conundrum, and everyone seems to have a thought on the matter. It’s obviously a simple act, but it’s undeniably frustrating when tiny bits of the shell make themselves known, or the smooth egg white ends up jagged because of the stubborn shell that just won’t peel off. There are believers in peeling the eggs under running water, in a bowl of water, or employing the crack-and-roll method, just to name a few.I fall under the peel-eggs-under-running-water bucket. I find that breaking into the fat end of the egg where the air pocket is, and then peeling under running water, (a slow stream works) helps to loosen the shell by getting under the nooks and crannies while causing less damage to the egg white. This is no biggie if you’re making egg salad, but it’s not the most ideal if the eggs are served front and center, like in a bowl of ramen or deviled eggs. Not convinced? Here are more egg-peeling techniques to try on your next batch of boiled eggs.
