How to Hard-Boil and Soft-Cook Eggs
Following a few simple steps ensures that you'll make perfect eggs every time.
How-To: Hard-Boil and Soft-Cook Eggs
Simple steps to making perfect eggs every time.
Step 1: Place the Eggs in a Pan of Water and 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, put a lid on it and turn off the heat. Let it stand for 10 to 15 minutes.
Step 2: 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).
Step 3: Crack the Egg
When you're ready to eat them, crack all over and start to peel at the air pocket on the rounder end.
Step 4: 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.
Step 5: 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.
Step 6: Serve and Enjoy!
Serve immediately in an egg cup or scoop it out of the shell. Tap the shell with a spoon or a butter knife while you turn it. Then slice, remove and dig in. These are great with toast or salad perfect eggs every time.