How to boil eggs
User Reviews
5
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Eggs cooling
10 mins
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Calories
63 kcal
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Course
Side Dish
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Cuisine
International
How to boil eggs
Description
How to boil eggs explains the process of cooking eggs in boiling water to achieve different levels of yolk firmness. Using cold large eggs, the instructions specify adding eggs to boiling water with 3 cm coverage and reducing heat to a gentle boil to avoid cracking. Timers range from 3 minutes for dippy soldiers to 10 minutes for hard boiled, with cautions against overcooking that causes rubbery whites and dry yolks.
Cooling boiled eggs in a cold water bath post-cooking makes peeling easier, especially when peeling under water. The method also advises on appropriate saucepan size depending on egg quantity and adjustments for egg size variations.
Storage guidelines note that hard boiled eggs can be refrigerated for up to 7 days, but freezing is not recommended. The guide includes useful tips on common issues like cracked shells and choosing appropriate cooking times based on desired yolk consistency.
Ingredients
- egg fridge cold (55g/2oz each, Note 2, large
Instructions
- Water level 3cm/1" - Fill the saucepan with enough water so it will cover the eggs by 3cm / 1" or more.
- 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.
- 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)
- 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
- 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.
- 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).
- 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
- Adjust cooking times for egg size: add 30 seconds for extra-large eggs, 1 minute for jumbo.
- Reduce heat to maintain a gentle boil and prevent eggs from cracking during cooking.
- Cool eggs immediately in plenty of cold water to stop cooking and ease peeling.
- Eggs can be stored peeled or unpeeled in the refrigerator for up to 7 days; freezing is not advised.
- Select appropriate saucepan size based on the number of eggs being cooked to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 63 kcal
% 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.
User Reviews
Overall Rating
5
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