Boiled eggs are one of the simplest and healthiest foods to prepare, yet achieving the perfect texture — whether soft, medium, or hard-boiled — requires just the right timing. They are rich in protein, vitamins, and healthy fats, making them a great breakfast option, workout snack, or ingredient for salads and sandwiches.
Ingredients
- 4 large eggs (or as needed)
- Water (enough to cover the eggs completely)
- A pinch of salt (optional, to prevent cracking)
Instructions
- Prepare the eggs: Place the eggs in a saucepan in a single layer. Add enough cold water to cover the eggs by about 1 inch. Optionally, add a pinch of salt to help prevent cracking and make peeling easier.
- Boil the water: Place the pan on medium-high heat and bring the water to a gentle boil. Once the water begins to boil, cover the pan with a lid and remove it from heat.
- Set the timer:
- For soft-boiled eggs with runny yolks: let them sit in hot water for 6 minutes.
- For medium-boiled eggs with slightly creamy yolks: let them sit for 8–9 minutes.
- For hard-boiled eggs with fully set yolks: let them sit for 10–12 minutes.
- Cool the eggs: Immediately transfer the eggs to a bowl of ice water or run them under cold tap water for 2–3 minutes. This stops the cooking process and makes peeling easier.
- Peel and serve: Gently tap the egg on a hard surface, roll it lightly to crack the shell, then peel under running water for a smooth finish.
Servings
Makes 4 servings (1 egg per serving).
Nutritional Info (per egg, approx.)
- Calories: 78
- Protein: 6g
- Fat: 5g
- Carbohydrates: 0.6g
- Cholesterol: 186mg
- Sodium: 62mg
Notes
Use slightly older eggs for easier peeling — fresh eggs are often harder to peel. Avoid overcooking, as it can cause a greenish ring around the yolk and a sulfur smell. Store boiled eggs (unpeeled) in the refrigerator for up to 1 week.
