How to Make Perfect Boiled Eggs » Soft Boiled, Medium Boiled, and Hard Boiled Eggs

Ingredients

• 6 large eggs Large Brown Eggs (organic or natural; white eggs work as well)
• 4 quarts Water (for boiling; extra for ice bath)
• 1 tablespoon Distilled White Vinegar (helps reduce eggy odor and eases peeling)
• 2 cups Ice (for ice bath)
• 0.5 teaspoon Salt (optional, can add to boiling water)

Instructions

1. Gather Ingredients & Equipment

   Collect eggs, water, vinegar, ice, salt, and all listed equipment.

   Time: PT2M

2. Prepare Ice Bath

   Fill a large bowl with ice and cold water; set aside.

   Time: PT2M

3. Bring Water to a Boil

   Fill the large pot about three‑quarters full with water, add the tablespoon of vinegar and optional salt, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

4. Soft‑Boil Eggs

   Gently lower 6 eggs into the boiling water with a slotted spoon and start the timer for 5 minutes.

   Time: PT5M

   Temperature: 100°C

5. Shock Soft‑Boiled Eggs

   Using the slotted spoon, transfer the eggs immediately to the ice bath and let sit for 3 minutes.

   Time: PT3M

6. Peel Soft‑Boiled Eggs

   Tap each egg gently on a surface, roll to crack, then peel under lukewarm running water.

   Time: PT2M

7. Medium‑Boil Eggs

   Bring a fresh batch of water to a boil (or reuse the pot if still boiling) and lower the eggs; boil for 8 minutes.

   Time: PT8M

   Temperature: 100°C

8. Shock Medium‑Boiled Eggs

   Transfer the eggs to the ice bath and let sit for 3 minutes.

   Time: PT3M

9. Peel Medium‑Boiled Eggs

   Crack and roll each egg, then peel under running water.

   Time: PT2M

10. Hard‑Boil Eggs – Initial Boil

    Return the pot to a boil, add the eggs, and boil for 6 minutes.

    Time: PT6M

    Temperature: 100°C

11. Hard‑Boil Eggs – Rest in Hot Water

    Turn off the heat, cover the pot with a lid or sheet tray, and let the eggs sit for 6 minutes.

    Time: PT6M

12. Shock Hard‑Boiled Eggs

    Move the eggs to the ice bath and let sit for 3 minutes.

    Time: PT3M

13. Peel Hard‑Boiled Eggs

    Crack all around, roll, and peel under running water or in the ice bath.

    Time: PT2M

14. Serve or Store

    Use the eggs immediately in salads, toast, or deviled eggs, or store according to the storage guidelines.

    Time: PT2M

Nutrition Facts

Calories

70

Protein

6 g

Carbohydrates

0.5 g

Fat

5 g

Fiber

0 g