📺 Video Demonstration (1 min 37 sec)
Packed with protein & speedy to make, hard (or medium)-boiled eggs are a delicious, timeless, economical treat.
The trick to nailing boiled eggs is ensuring they cook for a precise number of minutes. If overcooked, eggs are hard to peel, tough & chewy. They can also have powdery & tasteless yolks. 😝
For a more delicate egg with a tender & creamy interior, set a timer and let the simmering water do the rest. If you have a penchant for jammy & gooey yolks, aim for a 7-minute egg. For a little firmer, try 9-10 min. Go ahead and experiment to determine what type of eggs you like best.
🧂 Ingredients & Equipment:
Slotted spoon (optional)
Slowly lower eggs into the water
Set timer. For medium, 7 min. For hard, 9-10 min. Soft 4-5 min.
Slightly lower heat
Prepare ice bath
Remove eggs, place in the ice bath for ~1-2 min, or until they are slightly warm.
Peel, dress, serve, eat or store!
📝 Notes, Tips, Tricks
By cooking at a simmer (instead of a rolling boil), the eggs will bounce around less. This reduces the chances of cracking.
To start eggs in cold water, make two adjustments. (1) Turn off the heat once the water is boiling. (2) Let rest covered to finish cooking. Soft is 4 min, Medium = 6 min, Hard = 8 min.
Shocking the eggs helps shrink the cooked egg, separating it from the shell and making for easier peeling. It also cools them, making for more comfortable handling.
Older eggs peel easier. Fresh ones can be nearly impossible.
Boiled eggs can elevate salads, soups, ramen, sandwiches & more.
Popular toppings include flakey sea salt (we love Maldon), olive oil, herbs, mayonnaise, hollandaise.
Boiled eggs last in the fridge for ~ one week. Leave the peel on for freshness. When in doubt, crack open and take a sniff. If it smells bad, toss it.
📓 Simmering Time Reference Guide
🎓 Further Studies:
🍳 Want to learn more about cooking? Table of Contents: Cooking Level 1.