Boiling eggs well is all about timing: the same pot gives you a runny soft-boiled yolk or a firm hard-boiled one just by adjusting the clock. An ice bath at the end stops the cooking and makes peeling easier. Here is a reliable method for any doneness you want.
What you'll need
- Eggs
- A saucepan
- A slotted spoon
- A bowl of ice water
Step by step
- Cover the eggs with waterPlace the eggs in a single layer in a saucepan and add enough cold water to cover them by about an inch.
- Bring the water to a boilHeat on high until the water reaches a rolling boil, then lower to a gentle simmer so the eggs do not knock around and crack.
- Time by donenessSimmer about 6 to 7 minutes for a soft, runny yolk, 8 to 9 for a jammy center, or 10 to 12 for fully firm hard-boiled.
- Cool in ice waterLift the eggs into a bowl of ice water and leave them for at least 5 minutes to stop the cooking and firm them for peeling.
- Peel from the wide endCrack the shell all over and start peeling at the wide end where the air pocket sits, peeling under running water if it sticks.
Handy tips
- Start timing from when the water first reaches a boil for consistent results.
- Eggs that are a week or more old peel more easily than very fresh ones.
- Lower the eggs in gently with a spoon to reduce cracking.
Heads up
- Refrigerate cooked eggs within two hours and eat them within about a week.
FAQ
How long for a soft-boiled egg?
About 6 to 7 minutes at a gentle simmer gives a set white with a runny yolk. Adjust a minute either way to taste.
Should I start eggs in cold or boiling water?
Both work. Starting in cold water and timing from the boil is forgiving; lowering eggs into already-boiling water gives more precise timing.
Why do my eggs crack while boiling?
A hard boil bounces them against the pan. Use a gentle simmer, lower them in carefully, and avoid crowding the pot.