How to make boiled eggs

I’ve been getting into a pattern of making a “how-to” post to set the foundation for future recipes. This is a great foundation guide to create perfectly boiled eggs for deviled eggs, egg salad, or plain soft boiled eggs with toast.

I don’t love hard boiled eggs on their own, so if I’m eating the egg straight, I’ll prefer the eggs to be soft-boiled. But I often create recipes with hard boiled eggs. Timing is key for the perfect eggs – and how firm you want the yolks to be. But technique is also important if you’re looking to use the eggs visually. I remember when my mom used to make hard boiled eggs when I was young, but she tended to overboil them leading to a greenish tint around the yolk. But I’ve since learned the secret to perfecting boiled eggs, which I share below.

Selecting your eggs: There’s mixed scientific rationale around why older eggs work best, but regardless – I found this to be true. Older eggs are easier to peel as hard boiled eggs, whereas fresher eggs are much better for poaching. But regardless, the technique will remain the same, but do not your boiled eggs might not turn out as pretty if they are fresher.

How to create perfectly boiled eggs

Start by placing eggs in a single layer at the bottom of a pot, and cover with at least 1 inch of cold water. People say that adding baking soda can help the eggs to peel, but I tend to just stick to ½ teaspoon of salt.

Place the pot on high heat and bring the water to a full boil. Once water is at a rolling boil, turn off the heat and remove the pan from the burner. Cover and let sit for the following times, depending on the doneness that you are looking for:

• 3 minutes for a soft boiled egg with a runny yolk and barely set whites (perfect for toast soldiers!)
• 5 minutes for firm soft boiled eggs with set egg whites with a soft custardy, slightly runny center
• 10 minutes for firm hard boiled eggs with fully set eggs

Be sure to set a timer as it’s important to get the timing right for the perfect egg consistency. Once you cook your eggs to your desired doneness, immediately transfer your eggs with a slotted spoon to a bowl full of ice cold water to stop the cooking.

Gently crack them all over on the counter top or with the back of a wooden spoon. I found it easier to peel the eggs while they are still warm, using running water to help remove the egg shells.

And then you’re set – perfect boiled eggs to your level of doneness. Now you can create hard boiled eggs to make these bacon deviled eggs, or eat soft boiled eggs with toast soldiers for dipping. The options are endless!