A complete step by step guide to boiling eggs to make them perfectly soft-boiled, medium or hard-boiled. These eggs are very easy to peel too! You can serve them for breakfast or brunch, use to make deviled eggs, a cobb salad or an egg salad.
Remove eggs from the fridge and set on the counter.
Fill a pot with water, at least halfway. The amount of water needed depends on how large is your pot.
Bring to a boil over medium heat.
Stir in salt to water. Reduce the heat to low. Once the bubbling calms down, gently place eggs in water. This will prevent them from bobbing around and breaking.
Cover the pot with lid and bring the heat back up to medium-low.
Cook eggs for 7 minutes for soft-boiled eggs, 10 minutes for medium eggs and 12 minutes for hard-boiled eggs.
Fill a large bowl with water and ice cubes.
Once the cooking time is up, remove from boiling water and place immediately in ice water.
Let the eggs chill for 10 minutes.
To peel, tap the bottom of an egg gently against the counter and then roll to loosen up the shell. Peel it off. It should come off easily.
Use eggs right away or store in the fridge for up to 1 week.
Notes
You can cook as many eggs, as you can fit in the pot without crowding it. Use large deep saucepan with lid to cook a dozen at a time.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.