Keto Recipes - Created Date : 1.11.2019

Perfect Soft Boiled and Hard Boiled Eggs (Every Time)

Perfect Soft Boiled and Hard Boiled Eggs (Every Time)



Perfect Soft Boiled and Hard Boiled Eggs (Every Time)

Learn how to make hard boiled eggs (and soft boiled eggs) so they turn out perfectly every time. My hard boiled eggs recipe is super easy and allows you to cook a variety of eggs for the entire family – all in one pot.

When it comes to cooking hard boiled eggs there’s no shortage of tutorials online. And not surprisingly, they’re all pretty similar. Add eggs to a pot of cold water, bring it to a boil, turn off the heat and cook the eggs until hard boiled.

But I find that there’s one big flaw with this method that may be the culprit for folks accidentally overcooking their eggs (and I mention it on the video below). So what’s the flaw? The type of pot you use.

Watch this quick video of my hard boiled eggs recipe:

Aluminum, stainless steel and cast iron are well known for their different rates of bringing water to a boil and retaining heat. So if your eggs are sitting in a pot of cold water in a cast iron pot and it takes two minutes longer to reach a boil than an aluminum pot (not to mention the water will cool at a much slower rate once removed from the heat), you’ve now inadvertently cooked your eggs a few minutes longer.

That may not be the end of the world for hard boiled eggs, but it does increase the likelihood of a green tinge around your yolk and a more rubbery white. In other words, less than perfect hard boiled eggs.

The other drawback of cooking eggs in cold water first is the difficulty in making soft boiled eggs. Soft boiled eggs are far more of an exact science when it comes to time, which is why most tutorials have you cooking them in hot water.

So that begs the question – why cook them two different ways?

How to Cook Soft Boiled and Hard Boiled Eggs – Together In One Pot

I see no reason to cook soft boiled and hard boiled eggs any different. And the method I’ve used my entire life (thanks mom) is pretty darn foolproof.

Just bring a pot of water to a boil with enough water to cover the eggs by about an inch. By boiling the water first, it also doesn’t matter which type of pot you use as the eggs only hit the water once it’s boiling (212 degrees fahrenheit).

Reduce the heat to low and use a skimmer to gently place the eggs in the water. By reducing the heat to low, you’ll prevent the eggs from bouncing around and cracking. Then, turn the heat back up to a boil.

Immediately set a timer and cook the eggs according to how soft or hard you’d like them. Here’s my general description of how long to boil eggs:

6 minutes: A liquidy yolk and soft white. This is perfect for eggs served in an egg cup.

6 1/2 minutes: A soft, jammy yolk. This is my favorite for eggs on toast or soft boiled eggs on a salad.

8 minutes: A soft yolk but firm enough to hold its own.

10 minutes: The early stages of a hard boiled egg, with just a smidge of softness in the middle.

12 minutes: A hard boiled egg with a lighter yolk.

14 minutes: Your traditional hard boiled egg with the lightest yolk and a firm white, but not overcooked.

Once the eggs have cooked, immediately place them in a ice water bath to stop them from cooking and maintain your perfect texture.

How Long Can You Store Hard Boiled Eggs

According to Foodsafety.gov, you can store hard boiled eggs in the fridge for up to a week in their shell. Most say that if you peel the eggs, you should eat them within a few days. But if you’ve watched my meal prep video where I make soft boiled eggs ahead of time, you’ll see I frequently store peeled eggs for up to three days no problem. Do what you feel comfortable with.

It should also be noted that eggs should never be stored in the refrigerator door, due to frequent temperature changes. Always store your eggs in the main part of the fridge.

How to Make Hard Boiled Eggs Easier to Peel

Ahh, the million dollar question. There are many theories on how to make hard boiled eggs easier to peel, such as:

Use eggs that are at least 10 days old

Add a teaspoon of baking soda to the boiling water

Add a tablespoon of vinegar to the boiling water

Immediately place the eggs in an ice water bath

I’ve tried all of these over the years and found that none of these tactics created repeatable, easy to peel eggs except for the last one – the ice water bath. Many times, it’s just the luck of the draw with the eggs you’ve purchased.

And since I know I’ll receive this question in the comments, I’ll address it here. The number one question I receive on placing eggs into boiling water is “won’t that crack the egg open?” So here’s two things I do to ensure that doesn’t happen:

I remove the eggs from the fridge just as I start to boil the water. This allows them to warm up for a few minutes.

I reduce the heat to low while “slowly” placing the eggs in the hot water. Never place the eggs straight into boiling water as you don’t want them bouncing around until they’re fully submerged and settled.

If you do those two things, you should be good. But of course, nothing’s perfect. I may have one egg for every 30 or so I make crack. Not bad odds if you ask me, especially when all the eggs that don’t crack come out perfect every time. And if you really don’t want to worry about cracked eggs, there’s always my poached eggs. *wink* Enjoy!

Comment navigation

Much appreciated! I eat eggs a LOT. Please if you can, remove the ‘ (apostrophe) from 8 minute egg description. It’s a possessive not a contraction of it + is. You know that I’m sure but we can blame autocorrect!

Oh No! I think I forgot the five stars! I don’t see my reply so you must vet them first. If you shoot me a quick email I’ll happily amend my quirky comments and praise, then repost it, if you like, unless you can fix it! I’m sorry. I just think that those of you who put so much detail and effort into these fabulous recipes that teach and illustrate with photographs that add to and enhance my life deserve to at least be thanked properly at minimum. Btw, I used a conduction cooktop and an easy-medium boil because my water was near the top of the rim. Everything turns out so even with conduction but I don’t know if that applies to boiled eggs, but my eggs came out perfect.

Perfect! Thank you for the wisdom of how not to start with cold water! I thought the breaking problem was due to the egg meeting the hot water. Now I’m enlightened that the cracks were due to the egg placement and jostling around in the hard pan.

I used a wire basket from a tossed small deep fryer that was inherited with the house six years ago. Yay, it’s the first time I found a purpose for it. The basket suspended the eggs above the bottom of the pan guaranteeing more even cooking and also made their removal fast and gentle, although it only held six in a single layer. I didn’t have ice but used cold water by running the tap continuously over the eggs and dumping the cumulated warmer water each time it reached about one-half inch above them. My goal was your 6.5-minute egg so I guessed 6 minutes to allow for them to cook longer without the ice bath than you had worked out in hopes to get your perfect 6.5-minute results. Good guess! Perfecto! Yummy! Eggs are one of my favorite foods. I can eat them any time of day or night. Also, I’m very picky about their finished texture and doneness, with poached runny being my favorite and fluffy hardboiled for egg salad, snacking, deviled eggs, and salads. Although, I had forgotten how much I love a soft boiled egg in the shell and I think your 6.5 egg is going to give my whites-done-yellow-runny-perfectly-poached-egg a good run for my heart. The cinch cleanup and freedom from babysitting them are additional virtues too!

My plan was to hardboil to your recommended doneness for egg salad and just test one for soft boiled timing but I got so excited while enjoying a perfectly done soft boiled egg in the shell that cracked in half cleanly with one wack from my chef’s knife that I forgot to immediately return them to the boiling water. I noticed that you cook soft boiled eggs ahead of time so I will need to learn your strategy for reheating. I am not a great daily food-ahead-of-time planner but driven to forage without a set schedule as my body directs me with hunger urges so a few hours prepping for the week works much better and gets around my shortcomings for consistent food management, such as defrosting the chicken, starting the crockpot before my first pot of coffee..JK!..not really kidding. Also, I trusted your insight about why eggs crack when adding to the boiling water and didn’t turn down the heat with confidence because they were nestled tightly together in the basket.

I think several layers would work by using a basket but I had set up a pan that didn’t allow for any water to be above a 2nd layer. I most likely won’t use the basket often because I like to make at least a dozen hardboiled eggs for myself to have over the week. Now it occurs to me that I don’t remember your advice about only making a single layer or not. Funny, “single layer” is the way mom did it according to her cooking authority: The Betty Crocker Cookbook. I only deviated from that after too many green edges and the wonderful internet with other methods. However, yours is the first fool-proof method that is also very quick with perfectly timed results. I am thrilled to now have the confidence that the timer will net the perfect results each time I make these. If I get a crack now and again it’s minor in comparison to all the eggs I had to sacrifice while cooking them in order to test doneness along the way.

Also, thank you for the fabulous visual chart with corresponding cook time that you made! It’s handy and very beautifully photographed. I plan to order photocopies of this and several visual charts of our pyramid, bean varieties with prep and cook times, herbs that I grow, and various others that highlight foods high in probiotics and other nutrition targeted goals. I think these will look fab in a grouping on the kitchen wall in a frameless pre-mounted picture. What do you think? Wow, we could market these and offer royalties to everyone who has put together these fabulous visual graphs like yours!

Wow, I’m so thrilled you loved this tutorial Pammie and your egg basket method sounds brilliant. I’m glad you were able to put it to use as well. You definitely sound like you’ve got this boiled egg method down now so no more green tinged eggs – whether soft boiled or hard boiled. Though the 6.5 minute eggs are the best. ;) Well done!

I was very excited to try out this recipe, but it ended up in my undercooking six eggs! I got the water boiling, reduced it to “lo”, put the eggs in for exactly 8 minutes, then removed them and put them into the ice bath immediately. Upon breaking two of the open, the whites were very wet (once breaking through the membrane), and I’m now trying to re-boil the rest. It seems as though most people had no problems, so I wonder where I went wrong. Thanks!

I was making a Roman soup & wanted soft boiled/jammy egg halves to put on top like I’ve had it served to me in restaurants. I didn’t realize how easy they were to make. This recipe worked perfectly for me at 6 1/2 minutes. Looking forward to making some with toast to have for breakfast. Thanks!

Your presentation was perfect…it included something (I though) for everyone. It was the perfect speed with explanations, perfect pictures and it included ALL levels of boiled eggs. This is something I have always wondered about. The placing of the eggs in a lower temperature and then returning the temp back up; explaining the how and why of the bowl of ice along with which end to open first. I don’t remember anyone telling me these things. Thank you so much. I look forward to seeing and hearing more of your videos! :)

Thanks so much for your kind words! I’m glad you found the video helpful. :) Boiled eggs are something that’s easy to master once you have a tried and true method. I wish you much success with all your future soft and hard boiled eggs!

I normally use a steamer basket and still once in a great while an egg will crack. I think they may have already had a hairline crack before cooking.

Currently without my steamer basket so I will try the full immersion method. Thanks!

Thanks so much for this tutorial! I had a craving a few weeks ago for soft cooked eggs (first time in 25 years) and had to google to figure out how. This method makes Perfect eggs every time and I especially like that I can make soft and hard eggs together.

My eggs were in my cart for probably an hour and then an additional hour on the counter at home before following your method. Upon entering the water, every single one gave a pop and egg white oozed out.

Ah, that’s a bummer. Did you make sure you turned the heat down on the water? There should be no bubbles or boiling on the water when you introduce the eggs, it should be very still. Sometimes if your egg shells are thinner (the brand can definitely impact this) I’ve found that if you gently introduce the egg with a quick dip into the water while on the skimmer, then back up, and dip again before fully submerging this can help. Hope your next batch turns out better!

I just used your method to hard boil eggs to dye for Easter- 12 minutes and they turned out perfectly! As simple as it seems it would be to make hard boiled eggs, this is the first recipe I’ve ever tried that actually turned out so well!! Thanks so much for the great tips, and I love your pics showing the various levels of “hard-boiledness”!

The perfect hard boiled egg! One caveat–I found the eggs need to be completely at room temperature before submersing into boiling water, but that is not an issue. I lost two to cracking; not a problem–the puppy didn’t care! Just take them out of the fridge earlier. The best thing is that following the timing according to the recipe removes any fear of under- or over-cooking. Just set the timer and relax!

When I make soft-boiled I poke a hole in the bottom and no cracking happens. I tried your method without the holes and had a few crack. I will return to poking a hole in them along with your heat method recommendation.

Hi Fred, I personally haven’t found any benefit to putting vinegar in the water when cooking a hard boiled egg. But this could be a personal preference when cooking a poached egg (with the shell off). Thanks!

Hi Heidi – Make sure the water isn’t actively boiling when you insert the eggs. Turn the stove temperature down, and then back up again. Also, make sure the eggs are at room temperature. Hopefully that helps! :)

Thank you so much for all that detail. I can’t leave a thumbs up bc I’m on my phone, don’t see one anywhere, but I’ll be sure to visit from a computer.

I often wondered if different pots made a difference so thanks for that also!

Why is it that sometimes there is a “film” around the egg after either cracking a raw one or boiling it. That has happened repeated times when I purchased eggs at one place… A chain store, so it’s not local.

I’m currently 5 and half months pregnant and this baby has me craving semi soft boiled eggs. This is always my go to recipe to remind me how long to cook them. 9 mins is perfect for me and my Husband is a 12 min egg man. :) Now if only I could get my 2 and 3 year old to like them. Cravings of poached eggs have hit me a few times and just checked out your recipe. Will definitely be attempting them in a few days, so wish me luck!! 5 stars for sure

Thanks so much for this single method for soft and hard boiled eggs. I cooked four 6-minute eggs along with four 12-minute eggs. Both came out perfectly. All my adult life I’ve used the cold water method I learned from my mother, and it always worked perfectly for hard boiled eggs. Lately, I’ve tried several methods for soft boiled eggs — some worked okay; some were a disaster. I love that I’ve learned something new that works just as well for hard boiled eggs as it does for the soft boiled eggs that I love. A big 5 stars!

One of my 10-year-old son’s New Years resolutions was to try eggs prepared in a new way. We settled on soft boiled in egg cups. I haven’t had them in (*ahem*) over three decades so I was a bit nervous. I followed your video recipe exactly. The six minute eggs turned out perfectly (thank you) and were so delicious with sourdough toast soldiers. Success. Hooray!

Very similar to what I’ve always done. There’s just too many variables with starting the eggs out in cold water. Besides the obvious factor of the type of material the pot is made from, the water could take longer to boil depending on the type of heating element (electric, induction, wood flame or gas flame), the size of the flame under the pot, and even the altitude of your kitchen or campsite. Boiling the water first eliminates these variables. The variable that wasn’t mentioned is the size of the egg. A perfect medium sized egg will take maybe 5 1/2 minutes while a jumbo egg will need close to 7 minutes for the same effect.

But I like my boiled eggs hot, especially soft boiled eggs, and I’ve never seen the need for ice water regardless. I just drain the water from the pot and give the eggs a cold-water rinse just so that they’re cool enough to handle. Then for soft-boiled I just crack them, scoop a few of them into a bowl, add my salt and/or seasoning, and eat them nice and hot. Can’t be beat. To keep a stash of hard-boiled eggs on hand I just cool them down in the pot with tap water and toss them in the fridge. Easy as hell to peel. No ice water, baking soda or vinegar is ever needed.

Never Miss a Recipe

Sign up for free recipes straight to your inbox:

Search

Hello and welcome to Downshiftology! I’m Lisa, a real food lover, gluten-free recipe developer, world traveler and wellness blogger. I’m also a big advocate of self-care and taking life “down a notch” – while chasing adventures half-way across the globe! Because it’s all about balance.



5 Amazing Online Cooking Taught You All The Skills You Need

1. Savory.tv

Savory.tv carries a fist. It is based on the noble mission of helping viewers create restaurant-quality dishes in their own homes, because all content is created by professional chefs. In addition to the fun videos placed directly on the site, it also has recipes, tips, global food trivia, and little-known food facts. Find recipes easily by using the search box or by clicking one of the many recipe categories listed on the right side of the site. They also have a fun "Ask to Chef" feature, a blog chock full of beer and wine pairing suggestions and food, and many resources like how to find a sustainable farm near you. This video shows the preparation of the classic Butter Chicken recipe made at the Sahara Restaurant in Mississauga, Ontario, Canada.

2. The New York Times Food Videos

Do you turn your mouth into the New York Times food section just to irrigate seasonal recipes created by culinary coffees such as Mark Bittman? I did it too. The recipes are helping, but I would like to see how a professional chef is following them to get tips on everything from knife masters to food and beverage pairings. The New York Times Food Videos section does all of the recipes that they publish, as well as clips of great food news, trends, and discoveries, as well as an easy-to-navigate interface. Melissa Clark recently took us to her kitchen to show us how Satan prepared the Cooking Cake.

3. Everyday Food With Sarah Carey

Sometimes I enter the local market without a list and my mind is literally emptying. I see all these great food and I don't know what to do with it. Sarah Carey is our guide to take daily items from the market and turn them into healthy, cheap, fast and easy to prepare meals for ourselves and the whole family. The show features every Everyday Food, easy breeze style and infectious laughter that makes the show as fun as it helps. In this video Sarah offers us an easy, delicious and economical green juice recipe.

4. FudeHouse

Jeffrey de Picciotto is the real issue when it comes to pursuing food passion. He started as a trainee at New York's Dickson's Farmstand Meats and worked in the upcountry. The multicultural background and the experience he lived as a creative director and chef, FudeHouse met on site, filled with videos to teach you how to cook from the heart and soul instead. Would you like to know how to tie up turkey, make pork sandwiches with meat, grate ginger easily, or take out the perfect pizza crust? Jeffrey has helped you with tips, advice, recipes, techniques and encouragement. I think I fell in love. In this video, Jeffrey shows us how to make the restaurant-quality steak at home.

5. Sorted Food

They all laugh, make food and share in a British accent! This is the recipe for success for SORTED Food, an online cooking program funded by five chefs who offer the lighter side of cooking with equal piece of knowledge and fun. From the three-part series in chocolate to how to make sushi rolling, these blocks share everything they know about food and live a happy life inside and outside the kitchen. If you go directly to their YouTube channels, they also share their favorite online dining programs ranging from sweet Lovely Lady Pastries to Nicko's Kitchen. With their signature humor and impressive accents, they show us how to prepare a spectacular, highly satisfying Thai Noodle Broth.


  • SHARE :