How to make perfect hard and soft boiled eggs

This is part of a series about how to perfectly prepared EB eggs, in partnership with Eggland’s Best Eggs.

I know, I know: you’re probably thinking, making hard boiled eggs is super easy, you just put it in boiling water. The end.

At the end of the day, you’re right. The steps to making a hard boiled egg are pretty darn simple. And that’s why it’s one of my all time favorite ways to prepare eggs.

But I think you’ll agree there’s a big difference between a perfectly hard boiled egg: you know, the kind you can pack in your lunch or take on the go for a perfectly portable snack, and the gray yolked, overcooked little brick you can end up with if you let the eggs cook too long.

So we’re going to go over how to cook a perfect hard-boiled egg, and, as a bonus, how to make my all time favorite kind of egg: a soft boiled one. You know, where the white is set but the yolk is nice and runny, so you can mop it up with toast or put it on top of your rice bowl, stir-fry, or even soup .

Okay. Let’s get down to business. Start by, you guessed it, filling a pot with water. You want to make sure it’s big enough to give your eggs room to breathe, and that they’re covered by at least an inch of water.

Bring it to a boil, then lower to a rapid simmer, and lower the eggs in gently.

I prefer using Eggland’s Best eggs – for their superior nutritional value. And I can’t help but fall in love with their adorable new logo; they partnered with Susan G. Komen last month and I just love the pink stamps supporting breast cancer awareness. Fun fact, Eggland’s Best is donating $100K this year to Susan G. Komen. How awesome is that?

And as I mentioned for, these eggs are nutrition powerhouses:  they have double the omega-3s, six times the vitamin D, and 10 times the vitamin E as you would get from another egg. Boom.

Now, let’s talk timing.

For 1 to 2 eggs, cook 5 minutes for a very runny yolk or up to 7 minutes for a barely-set yolk.

That’s for a soft-boiled egg. If you want the yolk firmly set but still brightly colored and delicious (no dry, gray yolks!), boil for 7-8 minutes.

After the time is up, there are various opinions on the best way to cool eggs. I like to put them immediately in an ice bath, because eggs keep cooking after you remove them from heat, so I like to stop that process as quickly as possible. I’m all about that yolk, folks.

And there you have it! How to make soft-boiled and hard-boiled eggs that make a super delicious, nutritious addition to any meal.

Want to cook-a-long with me? Tune in here!


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In partnership with Eggland’s Best. All opinions, thoughts expressed, and eggcellent ideas are my very own. 

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Comments

  1. Nicci Randall
    Nicci Randall

    I would love to master the boil. I get stuck on the shell refusing to come off… Maybe I’m not boiling long enough?

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