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5.0 from 111 votes

How to boil eggs

Recipe video above. This method of boiling eggs will produce consistent results to your desired level of doneness, every time! Top tips: fridge cold eggs (creamy yolks insurance), bring water to boil first, then add eggs and start the timer. Starting from cold water causes too many variables and inconsistent results, plus eggs put into boiling water are easier to peel. Use a saucepan large enough so the eggs are in a single layer with space in between (Note 1).

Eggs cooling
10 mins
Calories: 63 kcal
Course: Side Dish
Cuisine: International

Ingredients

  • large eggs , fridge cold (55g/2oz each, Note 2)

Instructions

    Cup of Yum
  1. Water level 3cm/1" - Fill the saucepan with enough water so it will cover the eggs by 3cm / 1" or more.
  2. Boil first then add eggs - Bring to a rapid boil over high heat. Using a slotted spoon, gently lower fridge-cold eggs into the water.
  3. Lower heat - Reduce the heat slightly to medium high - water should still be bubbling but not so much the eggs are being bashed around so roughly they crack. (Note 3)
  4. Start the timer once all the eggs are in. - Dippy solders: 3 minutes (can't peel)- Runny yolks: 6 minutes- Soft boiled: 8 minutes- Hard boiled: 10 minutes
  5. Cool 10 minutes - Remove eggs using a slotted spoon into a large bowl or sink filled with plenty of cold tap water to cool the eggs. (Ice - Note 4) Cool 10 minutes.
  6. Peel from base in water - Crack the base of the shell by tapping it on the counter, then peel under water from the base (it's easier).
  7. Storing - Hard boiled eggs can be stored in the fridge for up to 7 days (peeled or unpeeled). Freezing not recommended (whites go weird).

Notes

  • Start timer once eggs put into boiling water:
  • Don't crowd the eggs, they will take longer to cook! Saucepan size for number of eggs: 16cm/6" - up to 4 eggs 18cm/7" - 6 eggs More eggs = larger pot
  • Egg size - Eggs are sold in different sizes. The cook times provided in the recipe are for large eggs (55g/2oz each in the shell), sold in cartons labelled as such. For extra-large eggs (60g/2.2oz) add 30 seconds, for jumbo eggs (65g/2.5oz) add 1 minute.
  • Egg cracking - Lower heat as needed to prevent eggs from cracking but goal is to keep it at a gentle boil / rapid simmer. If the water is still, there is not enough heat and your eggs are not cooking fast enough! Still got cracking issues? Thin shells is a problem (are you using free range?) and sometimes eggs already have a hairline fracture (can be invisible).
  • Ice water - there's no need to waste precious ice for the water though if you have an abundance of ice, feel free to go ahead as it will speed up the cooling time. Just be sure to use enough tap water to cool the eggs.
  • Nutrition per egg.
  • Dippy soldiers (3 min) - Made for dipping toast stick in (see photo in post). Only outer rim of whites set. Can't be peeled.
  • Runny yolks (6 min) - Barely set whites, runny yolk. Delicate to peel. For runny yolks I usually do poached eggs or sunny-side up.
  • Soft boiled (8 min) my favourite - Soft set but fully cooked whites, fully set yolks but a bit jammy. My favourite / most used.
  • Hard boiled (10 min) - Firmer whites and fully cooked yolks but not dried out.
  • Overcooked (15 min) - No! Unpleasantly firm rubbery whites and powdery dry yolks.

Nutrition Information

Calories 63cal (3%) Carbohydrates 0.3g (0%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.02g Cholesterol 164mg (55%) Sodium 62mg (3%) Potassium 61mg (2%) Sugar 0.2g (0%) Vitamin A 238IU (5%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 63

% Daily Value*

Calories 63cal 3%
Carbohydrates 0.3g 0%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.02g 1%
Cholesterol 164mg 55%
Sodium 62mg 3%
Potassium 61mg 1%
Sugar 0.2g 0%
Vitamin A 238IU 5%
Calcium 25mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.