What You Need
Ingredients
6 large eggs, cold from the fridge
Cold water
Ice
Equipment
Saucepan
Timer
Slotted spoon
Bowl
Instructions
1.
Put the eggs in a pan of cold water: Place 6 cold eggs in a saucepan and fill
with cold water, covering the eggs by an inch.
2.
Bring the water to a rolling boil: Set the pan over high heat and bring the
water to a boil, uncovered. The water should come to a full, rolling boil.
3.
Turn off the heat and cover the pan. As soon as the water comes to a boil,
remove the pan from heat and cover the pan. Don't forget about the pan on the
stove and let the eggs boil for too long or they will over cook!
4.
Set your timer for the desired time: Leave the eggs in the covered pan for the
right amount of time. How long? Depends on whether you want soft-boiled or
hard-boiled eggs. Here's how long each will take:
5.
• For runny soft-boiled eggs (barely set whites): 3 minutes
6.
• For slightly runny soft-boiled eggs: 4 minutes
7.
• For custardy yet firm soft-boiled eggs: 6 minutes
8.
• For firm yet still creamy hard-boiled eggs: 10 minutes
9.
• For very firm hard-boiled eggs: 15 minutes
10.
Tap the cooked eggs gently. After your selected time is up, remove
the cooked eggs from the pan with a slotted spoon and tap each gently on the
countertop to crack the shell in a few places. Skip this step if your eggs are very soft-boiled with runny yolks or if
you're planning to dye your eggs for Easter.
11.
Place the eggs in a bowl of ice water. Fill a bowl with ice water. Transfer the
eggs to the bowl and leave them there for at least 1 minute.
12.
Peel and eat! When ready to eat, peel the egg and
enjoy.
Recipe Notes
●
Quantity: You can of course do fewer eggs (or
more!), but we like to do 6 at once.
●
Storage: Refrigerate any unused eggs, still in
their shells, within 2 hours. They can be stored in the fridge for up to 1
week.
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