5 from 339 votes
How to Boil Eggs
This method for boiling eggs ensures even cooking by starting with cold water, bringing it to a full boil, then removing from heat to steep with a lid on. The eggs then cool rapidly in ice water, which makes peeling easier and stops cooking. The process allows control over yolk doneness by timing the steeping period.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
12
Calories:
63 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 12 egg
- 4 cups water approximately
Instructions
- Place eggs in the bottom of a saucepan. Be sure not to crowd the eggs in the pan. They should fit comfortably.
- Fill the pan with cold water, 1 inch above the eggs.
- Bring the water to a rapid boil on the stovetop over high heat.
- Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for the type of boiled egg you want, from 4 minutes to 12 minutes.
- Fill a large bowl with ice and water.
- When the eggs reach the desired cooking time, use tongs to remove the eggs from the hot water and immerse gently into the prepared ice water to cool, about 10 minutes.
Cup of Yum
Nutrition Information
Serving
1egg
Calories
63kcal
(3%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
164mg
(55%)
Sodium
67mg
(3%)
Potassium
61mg
(1%)
Sugar
1g
(2%)
Vitamin A
238IU
(5%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 63
% Daily Value*
| Serving | 1egg | |
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 67mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.