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How to Make Perfectly Boiled Eggs

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The secret to Perfectly Boiled Eggs every time is starting with boiled water. Peels easily with zero sulfur ring. Put away the baking soda and follow these tips.

perfectly peeled egg

When I say Perfectly Boiled Eggs, I mean eggs that have tender whites and velvety yolks with no nasty green sulfur ring. The shell comes off in relatively one piece without making rips and holes in the whites. I’m taking the stress out of the boiled egg shenanigans with this science-fueled foolproof method.

Start with boiling water

I have tried so many methods to achieve beautiful boiled eggs. From adding baking soda to the water to piercing the eggshell prior to starting with cold water and all have rendered inconsistent results. The method that has produced consistent results is starting the process with boiling hot water.

Starting with boiling water causes the egg white to contract away from the wall of the shell. This makes peeling the eggs much easier. The problem with the other methods is that they allow the egg proteins to fuse to the shell rather than retract from it because the starting water temperature is too low. (Scientific Source)

Equipment and ingredients

placing eggs in boiling water

Eggs– Make sure that the eggs are cold. Keep them in the fridge until you are ready to submerge them into the water.
Water– Cool or cold tap water but not hot water. You want the water to heat evenly and begin to boil at the right temperature (212°).
Pot– The pot should be deep and wide enough to hold the eggs and enough water to cover them by an inch or so.
Wire basket or ladle– A long-handled spoon or ladle is crucial to gently lower the eggs into the boiling water.
Cold water– A bowl of ice water helps to stop the cooking process so that the eggs don’t overcook. Running the eggs under very cold tap water is just as effective.

How to boil eggs the right way

steps to boiling the perfect egg in collage format
To achieve the perfectly boiled egg you will need a large pan or pot filled with tap water.
Place the pot over high heat. Bring the water to a rolling boil. #Label
Gently lower 2-3 eggs at a time into the boiling water using a wire basket or ladle.
Allow the eggs to boil for 7-14 minutes according to your desired consistency. See the guide below.
To peel an egg, simply crack the shell on all sides against a flat surface.
Gently remove the shell. The membrane will glide off of the egg white.
Immediately remove the eggs to an ice bath or run them under cold water for 3-4 minutes.

Cooking times for boiled eggs

How long you boil eggs depends on how you plan to use them.
Soft Boiled Eggs take 7 minutes to cook. They are great for ramen or to eat with bacon and toast.
Medium Boiled Eggs take 9 minutes to cook. Again, great with bacon and toast or ramen but also excellent as a walk-around snack with a pinch of salt and black pepper.
Hard-Boiled Eggs need 12-14 minutes. Hard-boiled eggs are perfect for salads and add-ins to dishes. Also great as a snack.

Ways to use boiled eggs

holding a sliced perfectly boiled egg

From a high-protein snack to dyed Easter eggs, boiled eggs can be used in so many ways. Try one of these yummy recipes using boiled eggs!
Classic Deviled Eggs
Southern Potato Salad
Mustard Egg Salad 
Curry Eggs
Avocado Egg Salad
Old Fashioned Pea Salad
Charred Brussels Sprouts Caesar Salad

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perfectly peeled boiled egg
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How to Make Perfectly Boiled Eggs

Print Recipe
The secret to Perfectly Boiled Eggs every time is starting with boiled water. Peels easily with zero sulfur ring. Put away the baking soda and follow these tips.
Cook Time:14 mins
Total Time:14 mins

Ingredients

  • 12 eggs
  • water

Instructions

  • Start with a pan of water over medium-high heat. Bring the water to a rolling boil. Gently lower 2-3 eggs at a time into the boiling water using a wire basket or ladle. Allow the eggs to boil for the amount of time in accord with your desired consistency.
  • 7 min soft-boiled
  • 9 min medium-boiled
  • 12-14 min hard-boiled

Nutrition

Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Iron: 1mg
Course: Breakfast, Lunch, Snack
Cuisine: American
Keyword: breakfast, creamy eggs, easy, eggs, snacks
Servings: 12
Calories: 63kcal
Author: Ty

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