How to Boiled Eggs 101
Master the art of perfectly boiled eggs with "How to Boiled Eggs 101," your ultimate guide to achieving soft, medium, or hard-boiled eggs every time. This simple, foolproof method uses just three ingredients—large eggs, water, and ice—and delivers consistently satisfying results. Whether you’re looking for creamy yolks to top your avocado toast or firm eggs for meal prep and salads, this step-by-step tutorial ensures precision and ease. Learn key techniques like timing the cook to your yolk preference and using an ice bath for effortless peeling. Ready in under 15 minutes, these versatile eggs are perfect for breakfast, snacks, or as a protein-packed addition to your favorite recipes. Say goodbye to guessing games and hello to reliably delicious boiled eggs!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 1 liter Water
- 15 pieces Ice cubes
Instructions
Place the eggs in a single layer at the bottom of a medium-sized saucepan, ensuring they are not stacked or overcrowded.
Add enough cold water to the saucepan to cover the eggs by about 1 inch (2.5 cm).
Place the saucepan on the stovetop over high heat and bring the water to a rolling boil.
Once the water reaches a full boil, turn off the heat and immediately cover the pot with a lid.
Let the eggs sit in the hot water, covered, for the following times depending on how you want the yolks: 6 minutes for soft-boiled, 8 minutes for medium-boiled, and 10-12 minutes for hard-boiled.
While the eggs rest, fill a large bowl with cold water and add the ice cubes to create an ice bath.
When the desired cooking time is reached, use a slotted spoon to transfer the eggs to the ice bath to cool for at least 5 minutes. This stops the cooking process and makes peeling easier.
Once cooled, gently tap the eggs on a hard surface to crack the shell, then roll them between your hands to loosen the shell. Peel carefully under running water if needed.
Serve the boiled eggs immediately, refrigerate them for up to 1 week, or use them in your favorite dishes!
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 450 mg | 20% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 229 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
