Perfect Boiled Eggs
Read about how I developed these recipes in The Food Lab: Perfect Boiled Eggs.
Soft Boiled Eggs
Ingredients
3 quarts water
1-6 large eggs
Procedure
1. Bring water to a simmer in a medium pot. Reduce heat until water is barely quivering. Gently lower eggs into water with slotted spoon or strainer (do not drop eggs into water, or they might crack).
2. Cook for exactly 6 minutes, then remove eggs with slotted spoon, and serve.
Hard Boiled Eggs
Note: If you have a particularly strong burner, a very thin-walled pot, or live at high altitudes or in a very cold or hot environment, initial volume of water may need to be adjusted. Once you figure out the specific volume for your location, use that same volume every time.
Ingredients
1.5 quarts cool water
1-6 large eggs
Procedure
Place eggs and water in saucepot. Place over high heat and bring to a bare simmer. Immediately shut off burner and wait at least ten minutes. Peel eggs under cool running water, and serve.
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