Original Post: https://www.evolvingtable.com/how-to-boil-eggs/
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.
Servings: 12
Ingredients
- 12 large eggs
- Water
Instructions
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.
Notes
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.
Nutrition
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
