Perfect Boiled Eggs

Ingredients

• 6 pieces Large Eggs (straight from the refrigerator)
• 2 cups Water (enough to create ~1 inch of depth in the pan; does not need to fully cover the eggs)
• 1 tsp Salt (optional; adds a tiny flavor boost and can slightly raise boiling point)
• 1 tsp White Vinegar (optional; can help coagulate proteins on the shell surface)
• 1 cup Ice Cubes (optional; for an ice bath if you need rapid cooling)

Instructions

1. Prepare the Water

   Add about 2 cups of water to the saucepan so that the water depth is roughly 1 inch. Add salt and vinegar if using, then bring the water to a rolling boil over medium‑high heat.

   Time: PT5M

   Temperature: 100°C

2. Lower the Eggs into Boiling Water

   Using tongs, gently lower the cold eggs one‑by‑one into the already‑boiling water, arranging them in a single layer.

   Time: PT0M

3. Simmer

   Cover the pan with the lid and reduce the heat just enough to maintain a light simmer (tiny bubbles). Set a timer for the desired doneness:

   Time: PT9M

   Temperature: 95°C

4. Cool the Eggs

   When the timer goes off, remove the pan from heat. Either place the eggs in a bowl of ice water for rapid cooling or let them sit in the pan to cool naturally for about 5 minutes.

   Time: PT5M

5. Peel

   Tap each egg gently on the fat end, then on the pointed end, roll it lightly to crack the shell, and peel under running water if desired.

   Time: PT2M

Nutrition Facts

Calories

78

Protein

6 g

Carbohydrates

0.6 g

Fat

5 g

Fiber

0 g