How to Boil Eggs
Learn How to Boil Eggs on the stovetop to get absolutely perfect soft-boiled or hard-boiled eggs every single time! A step-by-step chart will show you what the eggs look like from 6-12 minutes so you're sure to get a super creamy yolk, firm white, and no green ring.
Prep Time5 minutes mins
Cook Time25 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12
How to Boil Eggs:
Place eggs directly from the refrigerator into a large saucepan or pot in a single layer.
Fill the pot with enough cold water so it covers the eggs by 1 inch.
Bring the pot of water to a rolling boil.
Once boiling, remove the pot form the heat and cover it with a lid. Let the eggs cook for 6-12 minutes.
For soft-boiled eggs: cook for 6-8 minutes.
For hard-boiled eggs: cook for 10-12 minutes.
How to Peel Eggs:
Remove the eggs from the pot using a slotted spoon and immediately immerse them in an ice water bath. Let them soak in the ice water for at least 5-10 minutes.
Once completely cooled, hit the rounded bottom of the egg on a hard surface and then vigorously roll the egg so it has cracks ALL over it. Peel the egg under cold running water for the best results.
Meal Prep and Storage
- To Prep Ahead: Hard-boiled eggs can be prepared up to 2-3 days in advance. Cook them according to the recipe below and store either peeled or unpeeled.
- To Store: Store hard-boiled eggs in an airtight container in the refrigerator for up to a week. It's easier to peel freshly cooked eggs, so peel hard-boiled eggs before storing them for the best results.
- To Freeze: It's not recommended to freeze hard-boiled eggs. The whites will become very tough and inedible.
Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg