5 from 3 votes
How to Boil & Peel Eggs
Eggs are one of my favorite ingredients. Here's my how-to guide on boiling and peeling eggs with ease. Whether you love them soft and creamy or perfectly hard-boiled, I’ve got you covered!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
4
Calories:
63 kcal
Course:
Side Dish, Appetizer
Cuisine:
Asian, American, Canadian
Ingredients
- 4 egg or as many as you like, large
- water for boiling
- water ice, for chilling
Instructions
Boil the eggs:
- Place eggs into a pot of cold water and bring up to a rolling boil over high heat.
- Reduce to a gentle simmer and let the eggs cook for about 5-6 minutes for soft-boiled.
- Add an additional 2-3 minutes if you prefer a medium-set, or another 5 minutes for hard-boiled egg.
- Remove the eggs from heat and immediately transfer to a basin of ice cold water or run under cold water to halt the cooking process.
Cup of Yum
Peel the eggs:
- Gently tap all over the egg, focusing on the "butt" end of the egg (see photo 2).
- Peel the eggs under running cold water, rinsing off any bits of shell.
- Enjoy or store in the fridge until ready to serve.
Nutrition Information
Calories
63kcal
(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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 63
% Daily Value*
| Calories | 63kcal | 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.