This recipe appears in:The Food Lab: The Hard Truth About Boiled Eggs The Food Lab: Perfect Boiled Eggs
Perfect boiled eggs require the right technique. We cooked dozens and dozens of eggs before arriving at these methods, which deliver soft-boiled eggs with tender whites and liquid yolks, or hard-boiled eggs that are evenly cooked throughout, with just-set yolks.
- 3 quarts water
- 1 to 6 large eggs
For Soft-Boiled Eggs: Bring water to a gentle simmer in a medium pot. Gently lower eggs into water with a slotted spoon or strainer (do not drop eggs into water, as they might crack). Cook for exactly 6 minutes, then remove eggs with slotted spoon and serve.
For Hard-Boiled Eggs: Bring water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes. Serve immediately if serving hot. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Store in the refrigerator for up to 5 days.