When boiling eggs, using cold water might seem like the easiest way, but it can lead to shells that are difficult to peel. The method below ensures that eggs stay fresh, cook evenly, and are easier to peel. Here’s how to do it correctly:
The Correct Way to Boil Eggs
Ingredients:
- Eggs (as many as you need)
- Water
Instructions:
- Bring eggs to room temperature (Optional but recommended):
- If you have time, let the eggs sit at room temperature for 10-15 minutes before cooking. This reduces the chance of cracking due to sudden temperature changes.
- Start with hot water (not cold):
- Avoid cold water pots: Rather than placing eggs in a pot of cold water, fill a pot with enough water to cover the eggs by about an inch.
- Bring the water to a gentle boil first, then lower the heat to a simmer before adding the eggs.
- Add the eggs carefully:
- Once the water is simmering, gently lower the eggs into the pot using a spoon or a small basket to avoid cracking the eggs.
- Ensure the eggs are in a single layer, not crowded, and the water is just covering them.
- Cook the eggs:
- For soft-boiled eggs, cook them for about 4-6 minutes, depending on how runny you prefer the yolk.
- For medium-boiled eggs, cook for 7-9 minutes for a slightly set yolk.
- For hard-boiled eggs, cook them for 10-12 minutes, until the yolk is completely set.
- Cool the eggs quickly:
- Once the eggs are done cooking, remove them from the water and immediately place them into a bowl of ice water or run cold water over them for 5-10 minutes. This helps prevent overcooking and also makes peeling much easier.
- Peel the eggs:
- After they’ve cooled, gently tap the eggs to crack the shell, then peel under running water or in a bowl of water. Starting at the wider end (where there’s an air pocket) makes peeling easier.
By avoiding cold water pots and following this method, your eggs will be fresh, easier to peel, and cooked perfectly every time!