Boiling eggs with salt in the water not only helps make peeling easier but also enhances the flavor slightly. This method ensures firm whites and creamy yolks every time.
Ingredients:
- 6–12 fresh eggs (as per your need)
- Water (enough to cover eggs by 1 inch)
- 1–2 teaspoons salt
Instructions:
- Place the Eggs in a Pot
Arrange the eggs in a single layer at the bottom of a saucepan or pot. - Add Cold Water
Fill the pot with cold water until the eggs are covered by about an inch. - Add Salt
Add 1–2 teaspoons of salt to the water.
Why? Salt helps prevent cracking and makes the eggs easier to peel. - Bring to a Boil
Place the pot over medium-high heat and bring the water to a full rolling boil. - Turn Off Heat and Cover
Once boiling, turn off the heat, cover the pot with a lid, and let it sit:- Soft-boiled: 6–7 minutes
- Medium-boiled: 8–9 minutes
- Hard-boiled: 10–12 minutes
- Prepare an Ice Bath
While the eggs cook, fill a bowl with ice water. - Transfer Eggs Immediately
Once time is up, use a slotted spoon to transfer the eggs to the ice bath. Let them sit for at least 5–10 minutes. This stops cooking and makes peeling easier. - Peel and Serve
Gently tap and roll the eggs to crack the shell, then peel. Rinse if needed.
Serving:
- Serve warm with a pinch of salt and pepper.
- Store unpeeled in the refrigerator for up to a week.
Calories (per egg):
- Approx. 70–78 kcal