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Perfect Boiled Eggs

This recipe guides you through the art of boiling eggs to achieve the ideal texture, from silky soft yolks to fully firm whites. It emphasizes precise timing, temperature control, and quick chilling to make peeling easy and results consistent. The final eggs have a smooth, shiny shell and a tender, flavorful interior.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4
Course: Main Course
Cuisine: Breakfast
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs preferably slightly older for easier peeling
  • 1 inch water enough to cover eggs
  • a pinch none salt helps prevent cracking and makes peeling easier

Equipment

  • Medium-sized pot
  • Slotted spoon
  • Bowl with ice and water

Method
 

  1. Fill a medium-sized pot with cold tap water, enough to cover the eggs by about an inch, and bring it to a gentle boil over medium heat.
  2. Using a slotted spoon, gently lower each egg into the boiling water to avoid cracking, one at a time.
  3. Once all eggs are submerged, reduce the heat slightly to maintain a gentle simmer, and start your timer for 9 to 12 minutes depending on desired yolk firmness.
  4. Maintain a gentle boil, listening for small bubbles and a crackling sound, adjusting heat as needed to prevent vigorous boiling that might crack shells.
  5. At your chosen time, carefully lift an egg with the slotted spoon and check the yolk and white for doneness—yolks should be set but still moist for softer textures.
  6. Immediately transfer the eggs to a bowl filled with ice and cold water to halt cooking and cool evenly, letting them sit for at least 5 minutes.
  7. Once cooled, gently tap the shell all over to crack it, then peel carefully under running water to help remove stubborn bits and reveal a smooth, shiny shell.
  8. Serve immediately for the best texture, or store unpeeled in a sealed container in the fridge for up to a week.

Notes

Using slightly older eggs makes peeling easier. Adjust boiling time for softer or firmer yolks. Always shock eggs in ice water immediately after boiling for best results.