How To Make Perfect Soft Medium Hard Boiled Eggs Recipes

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.

SOFT HARD-BOILED EGGS

Steps:

• Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place the eggs in the water. Cover pan immediately, reduce heat to medium-high, and cook for 9 1/2 minutes. Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.

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.

HARD-COOKED (HARD-BOILED) EGGS

Steps:

• In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes.
• Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.
• Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.

HOW TO MAKE PERFECT HARD-BOILED EGGS

Steps:

• Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
• Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

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.