ADVERTISEMENT
Introduction:
Boiled eggs may seem like one of the simplest kitchen tasks—but chances are, you’ve been doing it wrong all along. Overcooked yolks with green rings, cracked shells, or impossible-to-peel whites are all signs that it’s time for a smarter method. Say goodbye to guesswork and hello to consistent, perfectly cooked eggs every time. Here’s the egg-cellent way to do it.
Ingredients:
Eggs (as many as you want to cook)
Water (enough to cover the eggs by an inch)
Ice (for the ice bath)
Optional: 1 tsp salt or 1 tsp vinegar (to help prevent cracking and make peeling easier)
Preparation:
Start with cold water: Place your eggs in a saucepan in a single layer. Fill the pan with cold water until the eggs are covered by about 1 inch.
Heat gradually: Put the pan on medium heat and bring the water to a gentle boil. This slow rise in temperature helps prevent cracking.
Turn off the heat: As soon as the water starts boiling, remove the pan from heat, cover with a lid, and let the eggs sit:
Soft-boiled: 6 minutes
Medium-boiled: 9 minutes
Hard-boiled: 12 minutes
Cool quickly: Immediately transfer the eggs into a bowl of ice water. Let them sit for at least 5–10 minutes. This stops cooking and makes peeling easier.
Peel and enjoy! Gently crack the egg on a hard surface and roll it under your palm. Start peeling from the wider end, where the air pocket is.
Serving and Storage Tips:
Serve warm with toast or cooled over salads and grain bowls.
Store unpeeled eggs in the fridge for up to 7 days.
If peeled, keep them in an airtight container with a damp paper towel to maintain moisture.
Variation:
ADVERTISEMENT
