Prep: 6 mins
Cook: 7 mins
Freeze Time: 10 mins
Total: 23 mins
The trick to making the best-boiled eggs is a matter of hot dispute and personal pride. There are so many recipes out there that claim to be the one way to make rich, delectable soft-boiled eggs. Although all are similar and possibly on point, our verified, approved, and tried-many-times-over method will get you a perfect jammy egg every single time. Great for breakfast or for a protein-packed snack, these eggs are easy and mastering them will help you accomplish great dishes such as Nicoise salad or kedgeree.
If you already have a favorite way to cook your eggs, you can still try this out. If you don’t yet have a favorite method, use this technique: Boil water, carefully place large cold eggs into it, and simmer them for exactly 7 minutes. An immediate plunge in a bowl of ice and water is a must for the eggs to stop cooking and to make them easier to peel. When sliced, these eggs are pure perfection, with a thick and spreadable yolk and without wobbly and runny bits. Sea salt is all you need, although mustard, bagel seasoning, herbs, caviar, or crème fraîche also make these eggs a real treat.
A jammy egg is a tricky thing to achieve. Extra time, water temperature, and even the egg size will affect the texture of the yolk. When you reduce the variables, you get the same result every time. Use the same temperature, the same size eggs, the same boiling water, for the same amount of time, and expect scrumptious, unctuous, delightful eggs ready for a sprinkle of salt and pepper or a steaming bed of ramen.
Ingredients
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6 cups water
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6 large eggs, at least one week old
Steps to Make It
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Gather the ingredients.
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Bring the water to a rapid boil over high heat. Then, lower the eggs into the water and turn the heat down to maintain a simmer that moves the surface of the water with bubbles here and there.
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Set a timer for exactly 7 minutes. Set up a bowl of ice cubes and water.
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When the timer goes off, remove the eggs from the boiling water using a slotted spoon and plunge them into the prepared ice water. Let them sit, stirring occasionally, for 10 minutes.
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Peel and eat the eggs at once, or store them in the refrigerator for two days until ready to eat.
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Enjoy.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
Should I Prick the Egg?
Piercing the end of the egg with a pin can prevent it from cracking when you put it into the boiling water, but the pin can introduce bacteria from outside of the shell to the inside of the egg, so ultimately piercing isn't the best idea.
Perfect Hard- or Soft-Boiled Eggs
Depending on your preference or the recipe you're making, eggs may need to be cooked to a different doneness. To achieve the perfect texture, here's a simple guide:
- To make soft-boiled eggs: Place the eggs in boiling water and cook, simmering, for 3 to 4 minutes, depending on how soft you like your whites. Skip the ice bath and peel off the top to eat your egg with a teaspoon. Adjust the time for smaller or larger eggs.
- To make perfect hard-boiled eggs: Place the eggs in boiling water. Cook, simmering, for 11 minutes and 30 seconds before plunging into the ice bath. Rest for 10 minutes and peel. Adjust the time for smaller or larger eggs.
| Nutrition Facts | |
|---|---|
| Amount per serving | |
| Calories | 72 |
| % Daily Value* | |
| Total Fat 5g | 6% |
| Saturated Fat 2g | 8% |
| Cholesterol 186mg | 62% |
| Sodium 128mg | 6% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 6g | |
| Vitamin C 0mg | 0% |
| Calcium 71mg | 5% |
| Iron 1mg | 5% |
| Potassium 69mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
