- 1
Fill a large saucepan with enough water to cover the eggs by at least an inch and bring it to a rolling boil over high heat.
- 2
Carefully lower the cold eggs into the boiling water using a slotted spoon to prevent cracking.
- 3
Reduce the heat slightly to maintain a gentle simmer and set a timer: 6 minutes for soft-boiled (liquid yolk), 8 minutes for medium-boiled (jammy yolk), or 12 minutes for hard-boiled (firm yolk).
- 4
While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and plenty of ice.
- 5
Once the timer sounds, immediately transfer the eggs from the boiling water to the ice bath using the slotted spoon.
- 6
Let the eggs chill in the ice bath for at least 5 to 10 minutes to stop the cooking process and make them easier to peel.
- 7
Gently crack the egg shells all over by tapping them on a hard surface, then peel under cool running water or while submerged in the ice bath.
💡 Key Takeaways
- ✓ Use older eggs if possible; as eggs age, the internal pH rises, causing the membrane to adhere less tightly to the shell, making them easier to peel.
- ✓ Always use the 'hot start' method (adding eggs to already boiling water) for more consistent timing and better shell separation.
- ✓ To prevent the eggs from bumping into each other and cracking, ensure they are in a single layer at the bottom of the pot.
- ✓ Shocking the eggs in ice water is the most important step to prevent the unsightly green ring around the yolk caused by overcooking.
