A basic life skill. People tend to be particular about their boiled eggs, w deeply emotional requirements for whites & yolks. And it's not that easy, bc you can't see the progress of the cooking till you open the shell, by which time, too late to adjust. Hopefully this list will lead to desired results & prevent sad surprises.
  1. For soft- or medium-boiled eggs:
  2. Put a potful of water on to boil.
    It should be large enough to accommodate all the eggs you want to boil w/o crowding.
  3. Place the eggs in a bowl of very warm tap water for a few minutes.
    This tempers them, so they won't crack at the shock of sudden hot environment.
  4. When the water boils, turn heat to very low, and use a spoon to lower the eggs into the simmering water.
  5. Begin timing as soon as the eggs are in.
    The following times apply to large eggs. Shave off a few seconds for medium; add a few for extra-large.
  6. 3- to 3 1/2- minute egg
    The egg is cooked enough to eat safely, but the white is still mostly runny.
  7. 4-minute egg
    The white is barely set and the yolk is runny.
  8. 5-minute egg
    The white is firmly set and the yolk is soft.
  9. Eating instructions (if you need them)
    Place the egg in an egg cup and slice off the top 1/2 inch w a sharp knife. Sprinkle in some salt & pepper and eat from the shell w a small spoon. For a more sensual experience, dip triangles of buttered toast into the creamy yolk.🙌
  10. And now, for hard-boiled eggs:
    Be sure the eggs you hard-boil are not too fresh. Otherwise, they will be difficult to peel.
  11. Place the eggs in a pot and fill w cold water to cover.
  12. Bring to a boil, then immediately lower the heat to a simmer.
  13. Cook gently for 1 minute, then turn off heat and let stand for 15 minutes.
  14. Drain and refresh the eggs under cold running water.
    I like to smack them a bit during this process to make a few cracks. This helps the insides contract and pull away from shell - first step toward a clean peeling process.
  15. Peeling method 1
    Continue rinsing the eggs in several changes of cold water, still in the pot. After 4 or 5 changes, drain. Cover the pot and hold down the lid as you shake it vigorously, like a jumbo maraca, banging the eggs together to crack their shells. Then peel under cold running water.
  16. Peeling method 2
    Similar procedure. Lightly crack each egg and place in a tall drinking glass. Fill w enough cold tap water to cover, place your hand across the top, and shake hard enough for the egg to seriously knock around on the sides. Shell should slip right off. Can do 2 at a time.