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How to Make Perfectly Boiled Eggs
We sure go through A LOT of boiled eggs at our house, what about you?
How do YOU prefer your yolks? For me, it depends on what I’m making.
I LOVE a soft boiled egg cracked open onto my toast Sunday morning…nothing better. On the other end of the spectrum, I’m often filling the fridge with hard-boiled eggs for the kids to grab-n-go all week long. And If I’m making eggs to top a green salad (like a cobb salad), I’ll want the yolks somewhere in the middle, slightly jammy/medium but not runny.
I get a ton of questions about boiled eggs each time I post a recipe that shows jammy yolks. “How do you cook them like that?”
So here are my SIMPLE tips and a video (above) to make it even easier.
Rachels FAVORITE Egg + Avocado Toast Recipe
- 8-10 large eggs
1. Prepare your station:
Fill a medium/large stockpot with water and bring to a boil over high heat.
Add 2 cups of ice cubes to a deep bowl, and fill it halfway with cold water. Keep it near the pot to make the transfer smoother.
Use a spoon to carefully add the eggs into the boiling water.
2. Allow to Boil:
4 minutes for soft
6 minutes for jammy
8 minutes for medium
10 minutes for hard-boiled eggs
3. Once the eggs are done to your liking, use a slotted spoon to remove from boiling water gently into the ice bath. Allow to completely cool, for 5 minutes in the ice bath
4. A soon as the eggs are chilled, peel them. Serve and enjoy!
Different-sized eggs will affect the texture of the yolk.
Run the egg underwater while peeling to easily remove the shell.
Store hard-boiled eggs (peeled or unpeeled) in the refrigerator for up to 7 days.