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Perfect Boiled Eggs

This recipe focuses on precise timing and gentle handling to achieve tender, slightly creamy yolks with firm whites. Using a simple boiling process followed by an ice bath, these eggs are easy to peel and perfect for salads, deviled eggs, or enjoying on their own. The key is patience and attention to detail for consistent, professional results.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4
Course: Main Course
Cuisine: Universal
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs preferably older for easier peeling
  • enough to cover water cold water enough to submerge eggs
  • a pinch salt helps prevent cracking and eases peeling

Equipment

  • Medium pot
  • Slotted Spoon
  • Bowl of ice water
  • Timer

Method
 

  1. Place the eggs in a medium pot and cover them with cold water, about an inch above the eggs.
  2. Bring the water to a gentle boil over medium heat, watching for small, steady bubbles to form.
  3. Once boiling, use a slotted spoon to carefully lower the eggs into the water, one at a time, ensuring they don’t crack.
  4. Reduce the heat slightly to maintain a gentle simmer—small bubbles should continue rising steadily.
  5. Start your timer immediately and cook for exactly 9 to 12 minutes, depending on whether you prefer slightly runny or fully firm yolks.
  6. While the eggs cook, prepare an ice bath by filling a bowl with cold water and plenty of ice.
  7. When the timer goes off, use the slotted spoon to transfer the eggs into the ice bath, submerging them completely.
  8. Let the eggs sit in the ice bath for at least 5 minutes, which helps stop the cooking process and makes peeling easier.
  9. Gently tap each egg on a hard surface to crack the shell, then peel carefully under running cold water or in the ice bath to prevent tearing.
  10. Pat the peeled eggs dry with a paper towel, then enjoy them whole, sliced, or seasoned lightly with salt.

Notes

Use slightly older eggs for easier peeling. Adjust cooking time based on your yolk preference. Always cool eggs quickly in an ice bath to stop cooking and facilitate peeling.