Quick and Easy Boiled Eggs (Soft, Medium, Hard)
Learn the secret to perfect soft, medium, and hard-boiled eggs every time! This method takes just minutes and works flawlessly - no more guessing or green yolks.
Servings: 6 eggs
Calories: 63kcal
Equipment
- 5-quart stock pot (8 to 9-inch width is ideal)
Ingredients
- 6 large eggs see notes below to double the recipe
Instructions
- Bring 3 quarts of water to a boil.
- Using a slotted spoon, gently place the cold egg(s) directly from the refrigerator into the boiling water. Do not adjust your burner. 6 eggs are the most to add at a time or the water temperature decreases too much.
- Immediately set a timer to boil uncovered:soft-boiled = 6 minutesmedium-boiled = 8 minuteshard-boiled = 12 minutes
- Prepare an ice bath that is deep enough so the eggs are completely submerged.
- When the time has expired, immediately transfer the eggs to the ice bath using a slotted spoon. Let cool for 3 minutes.
- Tap the bottom of the egg gently against a firm surface to crack it where the air pocket is located. Patiently peel the egg starting at the bottom working your way toward the top under a small stream of water from your faucet.
Notes
To double this recipe:
- Do not add 12 eggs to the boiling water.
- You will need to cook 2 batches since the maximum number of eggs to boil is 6 to prevent dropping the water temperature too much.
- Before each batch, replenish the water level back to 3 quarts due to evaporation. Allow the water to return to a boil before proceeding.
Nutrition
Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
