Description
This classic recipe guides you through the perfect method to boil eggs, whether you prefer soft-boiled or hard-boiled. Learn how to cook eggs to your desired doneness and peel them easily with a simple ice bath technique.
Ingredients
Scale
Ingredients
- 12 large eggs
- Water (enough to cover eggs by 1 inch)
Instructions
- Place Eggs in Pot: Place the eggs directly from the refrigerator into a large saucepan or pot in a single layer to ensure even cooking.
- Add Water: Fill the pot with enough cold water to cover the eggs by about 1 inch.
- Bring to Boil: Bring the pot of water to a rolling boil over medium-high heat.
- Remove from Heat and Cover: Once boiling, remove the pot from the heat and cover with a lid. Let the eggs cook in the hot water.
- Cook Time for Desired Doneness: For soft-boiled eggs, let them sit in the hot water for 6-8 minutes. For hard-boiled eggs, let them sit for 10-12 minutes.
- Prepare Ice Bath: Meanwhile, prepare an ice water bath by filling a large bowl with ice and cold water.
- Transfer Eggs to Ice Bath: Use a slotted spoon to remove the eggs from the hot water and immediately immerse them in the ice bath. Let them soak for at least 5-10 minutes to stop cooking and make peeling easier.
- Peel the Eggs: Once cooled, gently tap the rounded bottom of each egg on a hard surface, then roll it to create cracks all over. Peel the shell under cold running water for best results.
Notes
- Using cold water and starting with refrigerated eggs helps prevent cracking during cooking.
- The ice bath halts the cooking process and ensures easy peeling.
- Adjust cooking times within the range given to achieve your preferred yolk consistency.
- Peeling eggs under running water can help remove stubborn shell bits.
