How to Boil an Egg: Your Ultimate Guide

Boiled eggs are a quick and easy way to bulk up any meal, particularly for vegetarians. But many of us still struggle with how to make the perfect boiled egg. Timing is everything, whether you prefer a soft, runny yolk for dipping or a firm, hard-boiled egg for salads.

How Long to Boil an Egg?

Use our timer above or follow this guide for perfect eggs every time. The timings are for large eggs starting in cold water.

• 3 minutes for a very soft boiled yolk and set white.
• 4 minutes for a slightly set, runny yolk and set white.
• 5 minutes for a medium cooked, firmer yolk and white.
• 6 minutes for hard boiled with a slightly soft yolk.
• 8 minutes for a firmly hard-boiled egg.

Ingredients

• 2 large eggs
• Water for boiling
• Pinch of salt
• Buttered toast cut into soldiers to serve (optional)

Method

1. Place the large eggs in a small saucepan. Cover with at least 1 inch (2.5cm) of cold water.
2. Add a pinch of salt and place the pan on high heat.
3. When the water comes to a rolling boil, reduce the heat slightly to maintain a steady simmer. Start your timer now.
4. Once the cooking time is complete, remove the eggs from the pan with a slotted spoon.
5. Immediately place the eggs in a bowl of ice-cold water for at least 5 minutes. This stops the cooking process and makes them easier to peel.
6. Serve immediately in an egg cup with toast soldiers or peel for use in other recipes.

Cook's Tips

• Prevent Cracking: To prevent the shell from cracking during boiling, you can make a small pinprick in the rounded end of the shell to allow steam to escape.
• Hot or Cold Water Start? While there's much debate, starting with cold water and bringing it to a boil with the eggs inside allows for more even cooking and can help prevent cracking.
• Easy Peeling: Slightly older eggs (about a week old) are often easier to peel than very fresh ones. The cold water shock after boiling is the most crucial step for easy peeling.

How to Peel a Hard-Boiled Egg

1. Gently tap both ends of the egg on a hard surface until they crack. This helps release the pressure.
2. Roll the egg gently on the counter to create more cracks all over the shell.
3. Start peeling from the wider bottom end of the egg, where the air pocket is. The shell and the thin membrane should come off more easily.