How to hard or soft Boil an Egg

Just drop an egg in boiling water, right? Sure, you’ll wind up with something technically edible that way, but to avoid pitfalls like funky green yolks and rubbery whites, read on. Just a little care is all that’s needed for boiled eggs that are tender, creamy, and fresh tasting.

How to hard or soft Boil an Egg

1.Start with cold eggs from the refrigerator, and place them in a single layer in a heavy-bottomed saucepan or pot with a tightly fitting lid.

2.Cover with cold water, to at least 1 inch above the top of the eggs.

3.Place the pot over medium heat, uncovered, and bring to a rolling boil.

4.Remove the pot from the heat, cover it, and let it stand for 12 minutes to hard-boil and 6 minutes to soft-boil.

5.Using a heatproof slotted spoon, scoop out the eggs and place them in a bowl of ice water. Let stand for 10 minutes.

6.Peel and serve right away (see How to Peel a Boiled Egg) or refrigerate the unpeeled eggs for up to a week.

TIP: If you notice the white seeping out of a cracked egg during boiling, add a little vinegar to the water. This helps the proteins in the egg white coagulate faster, sealing the crack.