Perfect Soft- and Hard-Boiled Egg Recipe
Our easy recipe for how to boil eggs perfectly, including how long to boil eggs for soft-boiled eggs and how long to boil eggs for hard boiled eggs, with tips to ensure your eggs don’t crack in the pot and that they cool down fast.
Servings: 6 Eggs
- 6 Eggs large – around 56 grams
Place a folded dish cloth (tea towel) into the bottom of a 22cm saucepan. Fill the pan with water and place on the stove over high heat.
When you have a rolling boil, turn the heat down and using a slotted spoon, lower the eggs carefully into the water and immediately turn the heat up to stain a rolling boil again. Start a kitchen timer immediately.
Prepare your ice bath filling a large bowl with water and ice.
For soft-boiled eggs, remove the eggs at 6 minutes. For fully hard boiled eggs, take them out at 10 minutes.
Allow the eggs to cool completely before peeling.
Peel by cracking the base of the egg underwater in the ice-bath. Crack the egg all around and peel starting from the base of the egg where there should be a little indent that will allow you to peel back the inner membrane as well as the shell.
Work your way around the base of the egg and then down towards the narrower end of the egg. Be careful not to try to take large sections of the eggshell off at this end as the egg white may tear.
Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg