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You can’t get much better than a well-boiled egg with dipping soldiers for breakfast or brunch. Whether you like them soft- or hard-boiled, it’s easy to get them spot-on with our handy guide on how to boil eggs. Read on to find out how...
Once you’ve cooked your eggs to perfection (see our visual guide on how long to boil eggs) keep things simple with a round of toast for dunking, or upgrade your soldiers for asparagus when in season. Peel and quarter and use to finish off a spicy kedgeree, or team with salmon, green beans and olives for a spin on a niçoise salad.
Be sure to always use the best-quality eggs you can – choose free-range or organic, and go for large eggs to match up with the timings below. A good tip to remember is that adding a small pinch of sea salt to the boiling water before placing your eggs in will help to prevent them from cracking.
HOW TO BOIL EGGS
- Fill a small saucepan ¾ of the way full with water, and bring it to a fast boil.
- Add a good pinch of sea salt, and, using a slotted spoon, dip your eggs in and out and then lower them into the water.
Dipping the eggs first helps prevent the shock of the change in temperature, which can sometimes make them crack open. Be sure to lower them in slowly, so the shells don’t crack on the bottom.
- Cook for the following times, depending on how you like your eggs: 5 minutes for soft boiled, 7½ minutes for semi-firm or 10 minutes for hard-boiled.
- Remove the eggs with the spoon and serve with hot, buttered toast, or allow to cool before peeling.
So there you go – super-simple steps for how to boil eggs just the way you like them. Follow this approach every time and you won’t go wrong. If you’re still not sure you’ve cracked it, watch Jamie in action here:
If you want to brush up on more egg skills, check out how to make perfect scrambled eggs, or master the art of poaching eggs or new ways to serve your perfectly boiled eggs, check out these delicious recipes:
For more information on free-range eggs and welfare standards, check out the British Hen Welfare Trust.
Adapted from Jamie’s Ministry of Food.
Recipe of Speedy Boiled eggs
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We hope you got benefit from reading it, now let’s go back to boiled eggs recipe. To cook boiled eggs you need 2 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Boiled eggs:
Steps to make Boiled eggs:
- Boil water.
- Add egg in it boil for 15-20 min.
- Remove from water..
- After 5-10 min peel it.cut it sprinkle some salt and Kali mirch enjoy.
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How to Make Hard Boiled Eggs
Here is an overview of how to boil eggs. You will find the full printable instructions in the recipe card below.
- You will need a pot or saucepan that has a lid. Fill the pan with an inch or two of cold water. Add your eggs to the pot. You can cook as many or as few eggs as will fit comfortably in the pot. Then add more cold water to the pot until the water is 3/4 to 1 inch above the eggs.
- On the stove, place the pot over high heat until the water comes to a rolling boil.
- Once the water comes to a boil, immediately remove the pot from the heat and cover with a lid.
- Let the eggs sit in the hot water, without removing the lid, for 8 to 12 minutes, depending on how cooked you want your eggs. Set a timer so that you won’t forget about the eggs. Leaving them in the hot water for too long will give you overcooked eggs.
- Then immediately transfer the eggs to a bowl of ice water. Let the eggs sit in the ice bath for 5 minutes.
- Peel the eggs.
How to Make Easy-to-Peel Eggs
Eat them for breakfast, or try them with a salad or sandwich.
If you&rsquore someone who really likes egg salad sandwiches, you end up hard-boiling a tremendous number of eggs. That someone is me. Even beyond my frequent lunchtime plans of egg salad sandwiches, a batch of hard-boiled eggs is always welcome in my refrigerator. It&rsquos one of my favorite ingredients in a salad, or to have with breakfast for some extra protein.
Perhaps the biggest barrier to people making hard-boiled eggs is the peeling process. Trying to peel an egg that comes off in the tiniest fragments, ripping out beloved chunks of egg white with it, is truly an aggravating experience that makes even the most calm people a little bit peeved. Okay, let&rsquos be real here, it&rsquos the worst.
There&rsquos a lot of information out there on how to make the peeling process easier. In the testing and observation I&rsquove done, a lot of the factors people deem as important aren&rsquot actually all that relevant. For instance, how old the eggs are doesn&rsquot seem to make a whole lot of difference. I&rsquove had weeks-old eggs that still didn&rsquot peel well (the bigger problem was that I was using the wrong cooking method at that time).
I&rsquom going to walk you through how I hard-boil eggs to make easy-to-peel eggs, and seriously, the eggs are gloriously easy to peel every single time.
First, you want to give the eggs a hot start. For the longest time I thought a cold start was the way to go (a method my father-in-law swore by), but a cold start makes for difficult peeling. Many of us are used to cooking potatoes with a cold start so they cook evenly, but I&rsquove found that this doesn&rsquot apply to hard-boiled eggs. A hot start gives you an easier peel, and the eggs will still cook beautifully and evenly.
Bring a medium saucepan of water to a boil, then gently lower the eggs into the water. I use a wire basket for this.
Now that the eggs are in, lower the heat so that the water is at a gentle simmer. You don&rsquot want a full rolling boil, just a gentle amount of bubbles. Cook for 13 minutes.
When the eggs are finished cooking, drop the eggs into an ice bath for 5 minutes. I only like to break out the ice bath when it&rsquos absolutely essential, like when blanching vegetables, but I&rsquove learned that this is one of those essential situations.
After 5 minutes, the eggs will be cool to the touch. Give them several taps against the countertop, all over.
Then peel away. You&rsquoll get lovely large pieces of shell that come right off. It&rsquos the best.
After peeling, the eggs should be stored in the refrigerator, for up to five days.
The All-Time Best Way to Cook Hard-Boiled Eggs
Eggs are one of the most versatile proteins out there—besides chicken, of course. Fry them, scramble them, poach them, there truly are so many ways to cook eggs that are delicious. While I'm a huge fan of topping fried eggs on a stir fry, burger, or even a hearty pasta dish, I also love making a batch of hard-boiled eggs for the week ahead. So after many times of cooking hard-boiled eggs at home, I have been able to find the perfect formula on how long to boil eggs for perfect ones every time!
Once you have a few hard-boiled eggs made, you can use them for multiple recipes! How about a big Cobb salad for lunch? Or maybe chop up some eggs to make an egg salad for a sandwich or wrap? Better yet, just sprinkle on some Everything But the Bagel seasoning and you'll have the easiest breakfast for busy mornings!
Whatever your eggtastic taste may be, hard-boiled eggs are great for many recipes. Plus, they store well! Hard-boiled eggs can last up to a week once cooked in the fridge, according to the U.S. Food & Drug Administration. Just be sure to store them in an airtight container.
Ready to make some hard-boiled eggs? Here's my process for making perfect hard-boiled eggs every time.
How to make hardboiled eggs
This is the easiest way to take eggs on the go! Boiling eggs, whether you like them soft or hard, is a perfect way to get some protein throughout the day. You just need to master the timing to get a tasty texture.
Put eggs on ice
Chef Young starts his hardboiled eggs in cold water, brings them to a boil, then starts the cook timer for nine minutes. Once the timer goes off, "then they go straight into the ice bath for 10 minutes," he says. "Skip the ice bath and the eggs will carry over," meaning they'll be overcooked. You know you overcooked them if the yolks have a green tint.
Take the pot off the heat and cover them up
After the water is boiling with your eggs inside, make sure to cover up the pot, says Karp. You want to make sure to remove it from the heat, too, so you don't overdo the cooking.
Wait to peel
By adding a little vinegar to the water when you boil eggs, it'll make them easy to peel. But you also want to wait a bit before you remove that shell.
Opt for older eggs
"No matter what method [of peeling] you choose, older eggs will peel more easily," says Clare Langan, culinary producer for Scraps. That's because eggs are porous, which allows air to move into them. Older eggs allow more air in, resulting in a large air pocket, and more space between the whites and the shell.
Time it right
Crandall found the perfect formula for getting hardboiled eggs to your desired texture in the Instant Pot: For eight eggs in one cup of water, cook for two minutes for a runny yolk, three for partially (or soft) boiled, and five minutes for hardboiled.
How to Hard Boil Eggs
Nothing beats a perfectly boiled egg, but short of sacrificing an egg and cracking it open, it can be difficult to know when that egg is perfectly cooked. Rest assured, we have a few tricks to get you that perfectly soft- or hard-boiled texture you're after. And once you've mastered your hard boiled egg, you're well on you way to egg salad, cobb salad, and perfect deviled eggs worthy of your Easter brunch table!
1. Start with old eggs
It might sound weird, but old eggs peel more easily, so you won't risk tearing up the whites. Using old eggs is #1 BEST way to ensure your eggs are easily peel-able.
2. Bring it to a boil
No matter the doneness you are after, this step is the same: Place your eggs in a large pot and fill with water. Bring the water to a boil over medium heat, then turn off the heat and cover with a lid.
3. Set your timer
This is the most important step! If you are looking for soft-boiled eggs, set your timer for 7 minutes exactly. If you want hard-boiled eggs, set for 11 minutes. (We're serious when we say every second counts, so don't neglect your eggs for another minute of Stranger Things.) While the timer is going, get a large bowl of ice water ready. (Trust us, do it now.)
As soon as your timer goes off, transfer your eggs to the ice water. Shocking the eggs helps halt the cooking process they only need to hang out in there for a minute or two.
5. Peel away
Since you used older eggs (remember, step 1, guys?!), peeling your eggs will be a breeze.
Mistakes to avoid
The biggest mistake is usually made in the cook time. Not setting a timer or just guessing that the eggs are done usually result in overcooked eggs and a gray ring around the yolk. Be sure to only boil your eggs for 11 minutes, no longer! If you like a softer boiled egg you can reduce the time to about 7 minutes and you'll have a softer, but still set yolk.
Don't forget the ice bath either. Carry over cooking is real and if you just drain the eggs (or even worse, leave them in the hot water) your eggs will keep cooking. As soon as the 11 minutes are up transfer the eggs to ice cold water and let them sit in there until completely cold. Wet eggs also peel better, so peel them straight from the bath.
How to store hard boiled eggs
Once eggs are hard boiled they are best stored still in a sealed container, in the refrigerator for up to week. The eggs can be peeled as well, but typically stay fresher longer if kept in the shell.
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Editor's Note: The introduction to this recipe was updated on March 2, 2021 to include more information about the dish.
Perfect Boiled Eggs
I spent the first few years of marriage trying to figure out how to boil the perfect egg. I had googled it and had tried countless tutorials.
Most turned out okay but almost always it was not a consistent thing. Sometimes the eggs would be cooked all the way or they had that nasty gray ring around it. Not good.
It’s been several years now, but my dad was able to show me how to make perfect boiled eggs. Knowing that some of you may have the same issue, I wanted to share my dad’s egg cooking tips with you since there are so many recipes that boiled eggs are needed, including:
Step 1: Cook
- Place the trivet or an egg steamer rack at the bottom of the inner cooking pot.
- Add eggs without stacking them on top of each other.
- Pour one cup of cold water into the inner cooking pot.
- Seal the Instant Pot, and cook eggs on manual (high pressure) for five minutes.
- While you&aposre waiting, prepareਊn ice bath in aowl or other container large enough to hold the eggs.
Step 2: Release
- Allow the Instant Pot to release pressure via natural pressure release for five minutes.
- After those five minutes, vent whatever pressure remains.
Step 3: Cool
- Transfer the eggs from the Instant Pot to the bowl of ice water.
- Let them cool for five minutes before peeling or storing.
Cooking Egg Scrambles and Country Omelettes
Moderate Temperature + Fat = American Scramble and Country Omelettes
In scrambles and omelettes we can use both of these tools- fat and temperature- to ensure our eggs are stick free.
For omelettes and scrambles, we use nonstick spray or butter just like fried eggs, but we also use a higher temperature to speed up the rate at which the eggs cook. We start the pan at 325ºF and stir our eggs. For the scramble we stir until they are completely cooked. But for the omelette, after a quick stir we drop the temperature to 310°F and slowly finish cooking to ensure a tender result.
Low, Low Temp: French Scrambled Eggs
The only way to truly cook a fat-free egg–while still keeping it from sticking to the pan–is to use a really super low temperature. We are talking less than the boiling point of water, 185°F to be exact. This temperature is just over the point at which egg white proteins set.
This is the technique implemented in the French-style scramble. Much like a creamy egg custard or ice cream base, we slowly cook the eggs while constantly stirring. This ensures that the egg proteins are suspended while they cook. Now instead of attaching to the bottom of the pan the egg binds to itself and builds small curds, resulting in a scramble that is more creamy and almost custard-like compared to a firmer traditional American scramble.
Because of this technique, you don't have to use any fats when cooking. We use them for the recipe here because, well, butter is delicious.
Converting Precise Temperature for Eggs to Your Stovetop
We’ve provided approximate conversions for the temperature and timing for your current stove top. We can’t promise the same results without the precise temperature provided by the Hestan Cue System , but you can still follow along. Use the recommendations below to see how precision temperatures for eggs convert to the more familiar high, medium or low settings on your stovetop.
Overview of Egg Grading
Eggs are graded by the United States Department of Agriculture into 3 consumer grade categories. AA, A, and B, each of these categories relates to the “quality” of the egg as determined by the USDA. The basis of this quality standard comes from judging the shape and texture of the shell, in conjunction with a process called candling. Candling is when you hold the egg up to a bright light and look through the shell in order to ascertain the quality of the egg.
The best way to compare each grade is to crack them onto a plate, an AA egg will have whites that are “thick and firm” according to the USDA website, this means that the whites hold together on the plate instead of spreading out, so they will stand up higher.
As the grade goes from AA to A and then B, the whites will spread more and more yielding a thinner white. Likewise AA eggs will have a yolk that that sits high up with a nice dome shape, as the grade decreases the yolk will not sit as high on the white and will start to flatten onto the plate, the same kind of spreading as you see with the white essentially. On top of all of that, AA eggs are almost entirely free from defects or blemishes making them perfect for fried or poached eggs where appearance is important.
All of the egg grades are equally as fresh, however the qualities that determine a lower grade like looser egg whites and flatter yolk, are also qualities of an older egg. So in a sense an AA egg that has been sitting in your fridge for a few weeks will have a thinner, "spread-ier" white and yolk like a B egg, but will still be almost free of blemishes.
On the note of age, the easiest way to determine how old an egg is to place it, shell and all, in a glass of water. As eggs age they dry out slowly and the moisture that is lost is replaced with air. The extra air will make an older egg float in a glass of water, while a fresh egg will sink to the bottom!
All of our recipes are built for Large eggs, because they are the most common size sold in stores however, did you know that the USDA grades eggs all the way down to “Peewee”? We’re not joking!!
The USDA sizes eggs by the weight per dozen, for example a dozen large eggs must be between 24oz and 27oz - that is a little more than 2oz per egg on average. This also means an Extra Large egg does not have to be physically bigger than a Large egg, but you can be sure it will weigh more.