How to Hard-Boil and Soft-Cook Eggs: A Step-by-Step Guide

Following a few simple steps ensures that you'll make perfect eggs every time.

Eggs, Breakfast, Brunch

Hard- and soft-boiled eggs both entail a basic technique that's easy to pull off time and again.

Bring to a Boil
For hard-boiled eggs, put the eggs in a pan and cover them with cold water. This way you'll have less of a chance of breaking them. Bring to a boil, cover and turn off the heat. Let stand for 10 to 15 minutes.

Cool the Eggs
Cool in a bowl of cold water until they're no longer hot when you touch them. 
Tip: Don't boil the eggs; that is what turns the yolks green and pungent (eggy in a bad way).

Crack the Eggs
When you're ready to eat them, crack all over and start to peel at the air pocket on the rounder end.

Perfect Hard-Boiled Eggs
You can store hard-boiled eggs peeled or unpeeled for about a week in the refrigerator. They are great deviled or in egg salad — or even added to mac and cheese and casseroles. 
Tip: Hard-boiled eggs are perishable; don't let them sit at room temperature for more than two hours.

Soft-Boiled Eggs
Boil the water first and drop in the egg very gently. (If you're making more than one, start timing when the water returns to a boil.) Lower the heat to a simmer. In about 3 to 4 minutes you'll have the perfect consistency: tender-set egg whites with a creamy yolk.

Serve and Enjoy!
Serve immediately in an eggcup or scoop it out of the shell. Tap the shell with a spoon or a butter knife while you turn it. Then slice, remove the top and dig in. These are great with toast or salad — perfect eggs every time. Watch our how-to video for more.