Description
Learn how to make perfectly cooked hard boiled and soft boiled eggs from scratch with this simple stovetop method. Using fresh eggs and precise timing ensures tender whites and creamy yolks every time, topped off with an ice bath for easy peeling.
Ingredients
Scale
Eggs and Water
- 4 large Fresh Eggs (Use large or extra-large eggs for best results.)
- 4 cups Cold Water (Enough to cover the eggs by at least an inch.)
Additional
- 1 pinch Salt (Optional, for flavor enhancement.)
- 2 cups Ice (For creating an ice bath after cooking.)
Instructions
- Prepare the Eggs: Begin by selecting fresh eggs and gently place them in a single layer at the bottom of a pot to prevent cracking during cooking.
- Add Cold Water: Pour in cold water to the pot, ensuring that the eggs are covered by at least one inch to allow even cooking.
- Boil the Water: Place the pot on the stove over medium-high heat and bring the water to a rolling boil, signaling it’s ready for cooking.
- Remove and Cover: Once boiling, take the pot off the heat immediately, cover it with a lid, and set a timer according to your desired level of doneness (typically 9-12 minutes for hard boiled).
- Prepare Ice Bath: While the eggs cook in the residual heat, fill a bowl with ice and cold water to create an ice bath that will stop further cooking.
- Transfer Eggs to Ice Bath: Use a slotted spoon to move the eggs from the hot water to the ice bath and let them sit for at least 5 minutes to cool completely and ease peeling.
- Peel the Eggs: Gently tap the eggs on a hard surface to crack the shell, then peel starting from the wider end where the air pocket is located for easier removal.
- Rinse and Dry: Rinse the peeled eggs under cold water to remove any shell bits, then pat dry with a paper towel.
- Serve: Your easy hard boiled and soft boiled eggs are now ready to be enjoyed as a snack or part of your meal.
Notes
- Use fresh eggs for best results, but slightly older eggs peel more easily if peeling is difficult.
- Adjust the timer after removing the pot from heat depending on whether you prefer soft boiled (about 6-7 minutes) or hard boiled eggs (9-12 minutes).
- The salt in the water is optional but can help enhance flavor and may make peeling easier.
- The ice bath is critical to stop cooking and prevent a greenish ring around the yolk.
- Store peeled or unpeeled boiled eggs in the refrigerator for up to one week.
