Boiled Egg Recipe

Bring water to simmer

Place a medium saucepan on the stove and add 1.5 liters of cold water and 1 teaspoon salt. Bring the water to a gentle simmer over medium-high heat. The pot should be large enough that the eggs will sit in a single layer with about 1 inch (2.5 cm) of water above them.

Prepare ice bath

While the water heats, fill a medium bowl with 2 cups of cold water and ice to make an ice bath. This will stop the cooking immediately after boiling and make peeling easier.

Lower eggs into water

When the water reaches a gentle simmer (small bubbles, not a rapid rolling boil), use a slotted spoon to gently lower 4 large eggs into the water one at a time to avoid cracking.

Time the boil

Set a timer and cook the eggs according to desired doneness from the moment the eggs enter the simmering water: - Soft-boiled with set whites and runny yolks: 6 minutes. - Medium-boiled with slightly jammy yolks: 8 minutes. - Hard-boiled with fully set yolks: 11 minutes.

Shock in ice bath

When the timer expires, immediately remove the eggs with the slotted spoon and place them into the prepared ice bath. Let them sit for at least 5 minutes (10 minutes for hard-boiled) to stop cooking and cool fully.

Crack and peel

Tap each egg gently on a hard surface to crack the shell all over, then roll it lightly to loosen the shell. Begin peeling from the wider end where there is usually an air pocket; peel under running water if needed to help remove small shell pieces. For freshest eggs it's often easiest to peel soon after cooling; very fresh eggs can be harder to peel.

Serve eggs whole, halved, or sliced. Season with salt and pepper to taste. Use immediately or store unpeeled in the refrigerator for up to one week; peeled eggs store in a covered container with a damp paper towel for up to 3–4 days.