How to boil eggs
Rating
5 out of 5 stars
(36)
Ingredients
- Large eggs (, fridge cold (55g/2oz each, Note 2)
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Preparation
Step 1
Water level 3cm/1" - Fill the saucepan with enough water so it will cover the eggs by 3cm / 1" or more.
Step 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.
Step 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)
Step 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
Step 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.
Step 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).
Step 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).
Step 8
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