How to Boil Eggs
Learn How to Make Boiled Eggs on the stovetop with these simple steps in just 20 minutes or less! Serve your perfectly boiled eggs for breakfast or as a healthy snack, and add them to salads, sandwiches, and other favorite recipes!
Servings: 1 egg
Instructions
- Bring a large pot of water to a boil over high heat (so that the eggs are covered with about 1 inch of water).
- Use a slotted spoon to slowly lower the eggs into the water so that none of them crack.
- Let them boil for 6-12 minutes according to how you like your yolks to be set. (Boiling for 6 minutes will give you jammy, almost runny yolks, and 12 minutes will give you fully boiled eggs. Use this time scale to get the perfect egg that you’re looking for.)
- While they boil, prepare an ice bath by adding ice to a large bowl and pouring in cold water.
- Use a slotted spoon to carefully remove the eggs from the pot and place them directly into the ice water bath. (I sometimes keep 6-7 minute boiled eggs in the slotted spoon and let the ice flash cool it so that it stops cooking and leaves the yolk jammy.)
- Allow the cooked eggs to cool completely for about 10 minutes then tap the egg on a counter or against each other to crack the shell all the way around.
- Gently peel away the shell, rinse then slice and serve with freshly cracked black pepper and salt if desired.
Notes
- Boiled eggs can last in an airtight container in the fridge for up to 7 days.
- Note: do not reheat boiled eggs in the microwave unless they are sliced. The pressure that builds up in the yolk will explode the egg and leave your microwave messy.
Nutrition
Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
