How to Boil Eggs

soft-boiled, medium-boiled, and hard-boiled eggs halved on a white plate.

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Boiling eggs may seem like a simple task, but mastering the technique can make a world of difference, especially when aiming for the perfect texture. Whether you prefer a soft, runny yolk for dipping or a fully set yolk for salads and snacks, timing is everything. With just a saucepan, water, and a few minutes, you can easily make eggs to suit your taste. Here’s a foolproof guide to help you boil eggs perfectly every time.

Cook Time10

Cooling time5

Total Time15

Course: Breakfast, Dinner, Lunch

Cuisine: Global

Servings: egg

Calories: 63kcal

Author: Irina

Equipment

1 Medium Pot
1 Eggshell Cracker optional, convenient for soft-boiled eggs

Ingredients

1 large egg

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Instructions

Place eggs in a single layer in a saucepan or a pot, and make sure there’s enough space around each egg. Fill the pan with cold water until it covers the eggs by about an inch. Set the pan over high heat and bring the water to a rolling boil.
Lower the heat slightly to maintain a gentle simmer without boiling too fast and set a timer to boil the eggs for 4 minutes for soft-boiled, 7 minutes for medium-boiled, and 10 minutes for hard-boiled.
When the time is up, drain the hot water and immediately place the eggs in a bowl of ice water. Let them sit for about 5 minutes to stop cooking and make peeling easier.
To peel the egg, gently tap it on a hard surface, roll it slightly to crack the shell, and then peel it under running water for easy removal.

Notes

Fresh eggs are harder to peel, so if you can, use eggs that are at least a week old. The slight air gap in older eggs helps the shell separate more easily after cooking.

Adding a teaspoon of baking soda or a splash of vinegar to the water can change the pH level slightly, making it easier to peel the eggs once they’re cooked.

Right after boiling, place the eggs in an ice water bath for at least 5 minutes. Rapid cooling helps separate the membrane from the shell.

You can also lightly tap and roll the egg on a flat surface to create small cracks all over, then start peeling from the wider end where the air pocket is located.

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