How To Boil Eggs Perfectly Every Time Soft Medium Hard Boiled Recipes

THE PERFECT BOILED EGGS

Steps:

• Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
• Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

EASY BOILED EGGS: HOW LONG TO BOIL AN EGG? SOFT, MEDIUM & HARD BOILED

Steps:

• Take a saucepan and half fill it with cold water from the tap. Gently lower the eggs into the saucepan.
• Place the pan over a medium heat. When the water reaches a simmer, start the timer so you can precisely time the cooking process. If you gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks.
• Simmer the eggs in the saucepan for the length of time that suits your boiled eggs preference. [image src="/assets/AusEggsBasics_willowcreative_0896-1__Resampled.jpg" id="4680" width="600" height="400" class="center ss-htmleditorfield-file image"]a) SOFT BOILED eggs: Simmer the eggs for 4 minutes for runny yolksb) MEDIUM BOILED eggs: Simmer the eggs for 5 minutes for semi-firm yolks and hard whitesc) HARD BOILED eggs: Simmer the eggs for 8 minutes for well cooked, hard boiled eggs
• Use a large spoon to remove the eggs from the water.
• Cool the eggs by running them under cold tap water for 30-60 seconds or placing them in a bowl of iced water.

HOW TO MAKE PERFECT SOFT, MEDIUM & HARD BOILED EGGS

Steps:

• Place the eggs in an uncovered saucepan and top with cold water. Bring the water to a rolling boil over medium heat. Once boiling, set a timer to cook the eggs to your desired readiness. See the times: 4 minutes: Softboiled, 5 minutes: Slightly soft, 6 minutes: Custardy center, 7 minutes: Creamy center, 8 minutes: Firm outside, slightly creamy center, 9 minutes: Very firm outside, solid yolk
• Once cooked, remove the eggs from the saucepan using a slotted spoon. Immediately submerge in an ice bath (large bowl of cold water and ice) for 3 minutes.
• Remove from the ice bath and peel the eggs. If unpeeled, the eggs can be stored in the refrigerator for up to one week. Peeled eggs should be enjoyed the same day.

HARD BOILED EGGS RECIPE (AND SOFT BOILED EGGS)

Steps:

• Bring a medium-sized pot of water to a boil. Ensure there's enough water in the pot to cover the eggs by about an inch.
• While you're waiting for the water to boil, remove the eggs from the fridge (set them on the counter) and prepare ice water bath in a large bowl.
• Once the water is boiling, reduce the heat to low and use skimmer to gently and slowly add the eggs to the water. Then, turn the heat back up to a boil.
• Set a timer and cook the eggs for 6-7 minutes for soft boiled eggs and 12-14 minutes for hard boiled eggs. See the cook time notes above.
• Once the eggs have cooked to your preferred time, use the skimmer to remove the eggs and immediately submerge them in the ice water bath to stop them from cooking.
• Peel the eggs and enjoy.

HOW TO BOIL EGGS PERFECTLY EVERY TIME (SOFT, MEDIUM, HARD-BOILED)

Steps:

• Boil enough water to cover all the eggs that you're planning on cooking. There are three main methods for doing this including stovetop, microwave, or kettle.Stove Top: Add enough water to your pan, heat over high heat, and bring the water to a boil. This method usually takes the longest, and times will vary based on how wide your pan is and how much water is in it.Microwave: Pour the water into a microwave-safe container (I use a glass bowl) then place a wooden spoon, popsicle stick, or chopstick* in the water and heat in intervals of 60-90 seconds, until boiling. If you cant easily see inside your microwave, you may need a thermometer to check.Kettle: Pour enough water into the kettle and simply pop on to boil. This is my favorite method as I have a fast electric kettle, it boils to the perfect temperature, and I usually add a little extra water to it, so I can make myself a tea at the same time.
• Once your water is ready, transfer it to a saucepan (if it is not already in it), and heat over medium heat - you want a rolling simmer rather than a boil.
• Use a slotted spoon/spoon or something similar to carefully lower the eggs into the boiling water**.
• At this point, however long you leave the eggs in the water will determine how cooked they are. Use a timer for accurate results (rather than just glancing at a clock/watch).
• Soft Boiled Egg Times:Anything under 4 1/2 minutes and the white isn't fully set4 1/2 minutes - whites will be 'just' set, with a super runny yolk5 minutes - fully set white, with a thick and runny yolk6 minutes - Fully set white with a thick and slightly runny yolk
• Medium Boiled Egg Times:7 minutes - Fully set white, thick, and barely runny yolk8-9 minutes - The yolk is set but still soft and darker in color.10-11 minutes - The yolk is set and only ever so slightly still tender
• Hard-Boiled Egg Times:12-14 minutes - The egg is hard-boiled from 12+ minutes, though you'll notice that the yolk will get lighter and harder and more crumbly in consistency.I wouldn't boil and longer than 14 minutes as the eggs will overcook and become rubbery and the yolks can get a green-grey ring around them.For perfect hard-boiled eggs, I'd personally suggest going for 12 minutes.
• Once ready, turn off the heat and quickly move to the next step.
• To avoid the eggs continuing to cook after you remove them from the water, you need to cool them down quickly. This will also help you to avoid the green-grey ring yolks can have.Either place the eggs carefully in an ice bath (bowl of water and ice cubes) OR dump out the boiling water from the pot and run cold water over the eggs for at least one minute.
• First, never skip the post-cooking temperature shock with ice water/cold water as this not only is great for texture and color, but it also helps make the eggs peel easier. You can also lightly crack the eggs before placing them in the ice water and that can help them to soak up a little water and lead to easier peeling.You can use a thumbtack to prick a tiny hole at one end of the egg before boiling them (never on the side as it can break the egg- only the very end). I've found this method almost always leads to shells that are FAR easier to peel.Older eggs also tend to peel easier, usually ones that have sat in the fridge for at least a week before boiling.
• To peel the eggs I like to lightly tap and press them against a surface and roll. Do this lightly so that the shell cracks but without breaking the egg whites. Once peeled, rinse the eggs to get rid of any remaining tiny bits of shell.

HOW TO MAKE PERFECT HARD BOILED EGGS

Steps:

• Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
• Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

SOFT BOILED EGGS

Steps:

• Fill a medium sized saucepan with water and bring to a rolling boil.
• Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
• Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.