How to Boil Eggs
This method for making hard-boiled eggs or soft-boiled eggs will get you perfect results every time, and it's really easy! Adding the eggs to boiling water also makes them easy to peel.
Ingredients
- 8 large eggs, (can use 6-12 eggs), cold from the fridge
- 5-8 cups water, or enough to cover the eggs by 1 inch
Instructions
- Fill a large saucepan with enough water that it will be about 1" above the surface of the eggs. With the lid off, bring to a rolling boil over high heat.
- Gently lower cold eggs into the boiling water (a spider strainer or slotted spoon is helpful), taking care not to crack them.
- Reduce the heat to keep the water at a gentle boil - not aggressively boiling, which can cause cracks. As soon as the eggs are in the water, set a timer for your desired doneness (ranging from 6 minutes for a runny yolk up to 12 minutes for a firm hard-boiled egg; see notes below).
- Prepare your ice water bath, and as soon as the timer is done, transfer the eggs to an ice bath right away and let them sit for 10 minutes before peeling or storing*.
Notes
Boiled Egg Timing Chart:
- Boil 6 min: Runny yolks with soft-set whites
- Boil 7 min: Soft-boiled, jammy center, set whites
- Boil 8 min: Medium-boiled, soft-set yolk, set whites
- Boil 10 min: Tender hard-boiled egg, firm whites
- Boil 12 min: Fully hard-boiled eggs with firm, dry yolk
Nutrition Facts
How to Boil Eggs
Amount per Serving
Calories
63
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
164
mg
55
%
Sodium
71
mg
3
%
Potassium
61
mg
2
%
Carbohydrates
0.3
g
0
%
Sugar
0.2
g
0
%
Protein
6
g
12
%
Vitamin A
238
IU
5
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
