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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 72.0
  • Total Fat: 4.8 g
  • Cholesterol: 186.0 mg
  • Sodium: 71.0 mg
  • Total Carbs: 0.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 6.3 g

View full nutritional breakdown of Kitchen Basics: Perfect Boiled Eggs calories by ingredient
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Kitchen Basics: Perfect Boiled Eggs

Submitted by: CHEF_MEG
Kitchen Basics: Perfect Boiled Eggs

Introduction

The best boiled eggs are simmered gently then steeped to keep them tender, not rubbery. The best boiled eggs are simmered gently then steeped to keep them tender, not rubbery.
Number of Servings: 4

Ingredients

    4 large eggs


Tips

Having trouble peeling your eggs? Try using not so fresh eggs; they peel easier.

Bonus: Soak the eggs in water overnight with various infusions to create naturally-dyed Easter eggs.


These infused eggs are a pretty, tasty addition to steamed asparagus, salad Nicoise, or an antipasto platter.

Why simmer and not boil eggs? Boiling eggs will produce tough rubbery eggs that run the risk of breaking while cooking. Simmering them cooks them gently and allows residual heat from the boiling water to do most of the work. Your eggs will be tender, and they won't have that unsavory gray-green ring around the yolk.


Directions

Place the eggs in the medium saucepan full of water set over medium-high heat.

When the water begins to boil, cover the pan and remove it from heat. Leave the eggs in the water for 8-10 minutes.

Use a slotted spoon to remove the eggs from the water.

Tip: Peel the eggs under cold running water.

1 egg per serving






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Member Ratings For This Recipe


  • Very Good
    28 of 28 people found this review helpful
    If you add a little vinegar to fresh eggs when you simmer or boil them the egg shell is peeled away very easily - 3/27/12

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  • Incredible!
    17 of 17 people found this review helpful
    I say this with love...Chef Meg's recipes are a highlight of what this site has to offer. Seriously if a recipe ruins your day, you really need to re-evaluate what is truly wrong. This site offers a lot of good guidance all for free, the recipe you dislike has helped another reach their goal. - 3/27/12

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  • Very Good
    15 of 15 people found this review helpful
    I recently discovered that my old rice cooker/food steamer is perfect for this chore. A dozen eggs in the steamer basket, turn the dial to 27 minutes and walk away. When the bell dings, I immersed the steamer basket in cold water. The eggs are perfectly hard boiled and peel beautifully. Easy peasy - 4/1/12

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  • 8 of 9 people found this review helpful
    Some of the people in these comments need to watch the movie Bambi. I think it is Thumper's mom who reminds him that "If you don't have anything nice to say, don't say anything at all." It is quite possible to ask questions and make suggestions without sounding surly and critical. - 3/29/12

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  • Very Good
    8 of 8 people found this review helpful
    For firm white & yolk I let my eggs sit for 12 minutes. I usually do an extra egg as a tester (and a snack). I have a wide mouth electric tea kettle with an auto shut off that is perfect for 10 large eggs. - 3/27/12

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  • 5 of 5 people found this review helpful
    you can tie a dany lion flower to the egg [flower side against the shell] then add onion skins to the water when you cook the eggs. it makes a pretty, natural dyed egg.
    - 3/27/12

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  • O.K.
    4 of 5 people found this review helpful
    By adding a tsp of baking soda to teh water, you will change teh Ph and the shells will come off easier. - 3/27/12

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  • Incredible!
    4 of 4 people found this review helpful
    Unlike some of the grumblers, I like hearing about infusing the eggs with other flavors. I already knew about the cooking method. Thanks Chef Meg. - 3/27/12

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  • Incredible!
    4 of 4 people found this review helpful
    I have always wondered why I have rubbery eggs and most of the egg comes off with the shell. What a difference. - 3/27/12

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  • 3 of 3 people found this review helpful
    This simmering technique sounds good. My husband makes good boiled eggs but he boils the water first and then puts in the eggs, cooks 5 minutes for soft boiled and 7 minutes for firm. I like the idea of simmering. We live in Norway where it is normal to eat eggs in egg cups as shown in the photo. - 3/29/12

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  • 3 of 3 people found this review helpful
    FENINCYBER, you obviously never make soft-boiled eggs. The eggs on the picture look perfect to a European who eats the eggs out of an egg cup. We have a little 'egg puncher', to make tiny holes on both sides of the egg, and the shell never breaks while boiling. Soft-boiled eggs are easier to digest. - 3/27/12

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  • Incredible!
    2 of 3 people found this review helpful
    The science behind this method is clear. Cooling eggs immediately, or slightly cracking the shell and putting them back into the water, stops the anaerobic reaction of iron from the yolk with hydrogen sulfide from the white that creates the greenish ferrous sulfide. Thanks, Meg! - 3/27/12

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  • Incredible!
    2 of 2 people found this review helpful
    I love hard boiled eggs but have always had 2 major problems. They come out rubbery with the green ring around the yolk and I can rarely peel an egg without the shell sticking to the egg. We own a chicken farm (yard chickens)so my eggs are fresh and plentiful. Thanks Meg for the great ideas! - 3/27/12

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  • 2 of 3 people found this review helpful
    It seems like a lot of work for something so simple.
    - 3/27/12

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  • Bad
    1 of 1 people found this review helpful
    Interesting method - 4/18/13

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  • Incredible!
    1 of 1 people found this review helpful
    yum! and from someone who can burn water it was super easy. - 1/9/13

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  • Incredible!
    1 of 1 people found this review helpful
    Thank you Chief Meg. My eggs were beautiful and NO cracks or leakage. Now I can have perfect hard boiled eggs every time. I always wondered about the grey green ring around the yoke! - 3/27/12

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  • 1 of 1 people found this review helpful
    I haven't used infusion ingredients with eggs before. They turned out very well. - 3/27/12

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  • 1 of 1 people found this review helpful
    thank you, i was not sure of the procedure...i had tried a variation of this and was allmost there, now i will be...we will try the infusions, also, looks interesting - 3/27/12

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  • 1 of 1 people found this review helpful
    really good---a nice version-- - 3/27/12

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  • 1 of 1 people found this review helpful
    I look forward to trying this new way of doing eggs as well as Tony's vinegar tip. I like the idea of infusing eggs with flavors. Onion skins make a beautiful yellow dye. I'll try this for Passover. - 3/27/12

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  • 1 of 1 people found this review helpful
    This is great! I've been looking for this recipe for a while. My Chinese friend makes this and it's so good! Since I am hypoglycemic, I tend to grab an egg at 10:30 every morning just to make it to lunch time. - 3/27/12

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  • 1 of 1 people found this review helpful
    This recipe is similar to Chinese tea eggs. The "tea taste" is not gross. It adds a little flavor, not a lot. And you can use other spices too (Chinese 5 spice packs a punch!) I haven't made these in awhile, going to have to do that now. Especially since my non-Chinese husband LOVES them. - 3/27/12

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  • 1 of 1 people found this review helpful
    Our neighbor used onion skins to dye Easter eggs when I was little. This "recipe" came along just in time for use this holiday. Thanks, Meg! - 3/27/12

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  • If you steam your eggs they also peel easily. I have done this with just a couple day old eggs. - 4/16/14

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  • 0 of 1 people found this review helpful
    Sorry, but the egg in the picture is far from being perfectly done. Looks raw in the middle to me. You will not get me to eat one that looks like that. - 2/1/14

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  • Bad
    0 of 1 people found this review helpful
    We dye eggs this way (infusion with onion skin) at Passover. I tried the cracking and putting back in water and refrigeration. Too soft boiled eggs resulted. I live at a high altitude and normally must boil things longer. I think those instructions were left out. I agree with its too much hassle! - 9/2/13

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  • very interesting method,although I am not keen on adding infusions. I actually have an egg cup from my childhood- my family has English roots. - 4/18/13

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  • This is interesting...I have never used anything other than water to boil eggs. Looking forward to trying something different!!! - 4/18/13

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  • Wow! I did not know that. Thanks for all the reviews. Learned something today. - 4/18/13

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  • Submerge your eggs in cold water, bring it to boil for 4 minutes in an open pot. Low temperature to warm and cover pot for 7 minutes. Than submerge eggs in cold water. Will peal shell easily. - 4/18/13

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  • Bad
    0 of 1 people found this review helpful
    My egss NEVER come out rubbery, and all I do is boil 20 minutes, then put in ice water to cool down. Eggs peel perfect and my yolk is a beautiful sunny yellow. - 4/18/13

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  • Works great... finally something I can do better than the wife...ty - 11/14/12

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  • I always have the roughest time with hard boiled eggs, this recipe helped alot with that. Thanks for sharing! - 10/20/12

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  • Sounds good, I wont infuse them, just simmer instead of boiling. Thanks for the tip - 6/19/12

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  • Never have called this method infusion, however, we in China have used this method for thousands of years. We call the cooked eggs, "tea eggs", and is a common addition to the daily breakfast in many homes. - 6/16/12

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  • I love the options to try different things, I enjoy the differences Chef Meg adds. I also like that there is variety shared here as well. Eggs are such a wonderful food, why not celebrate them in style. Love this shared recipe and idea! - 5/29/12

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  • I also tried doing my eggs in a rice cooker/steamer and it works great. Since I live at 5000' elevation boiling or simmering takes longer. With the steamer, they are always perfect. - 4/26/12

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  • Great info. I loved poached eggs, but this sounds easier and less mess. - 4/26/12

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  • not doing the infusion part - but glad to know how to cook a great egg ! - 4/21/12

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  • Fabulous idea! Thank you! Beet juice is great for pink, too! - 4/19/12

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  • different . - 4/19/12

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  • I have found, that when you are "boiling" eggs, and something comes up and the eggs get overcooked and you haven't added anything to the water, that while peeling, using cold running water helps with the shell coming off without losing any of the egg. - 4/19/12

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  • i'm a little confused. Are the infusions mentioned in this recipe variations to be used separately or do all those flavors go in at once for one mix? orange AND onions together?? - 4/18/12

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  • This looks like a perfect soft boiled egg a good way to start the day. Thank you Chef Meg I will use your method to make hard boiled eggs to avoid my usual rubbery green ringed offerings. - 3/28/12

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  • I always wondered about the naturally dyed eggs for Easter. I am going to try this on the week end. Will get back later and tell you how they came out. - 3/28/12

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  • I am thrilled to have this input. So thrilled that I just now put four eggs on to boil - for stuffed eggs.

    I, also, was pleased with information in some of replies.

    Thank you all & may y'all be blessed with success!

    Ima - 3/28/12

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  • Incredible!
    0 of 1 people found this review helpful
    I've never heard of infused eggs before. Guess I lead a sheltered life. Anyway...before I boil eggs, I take a straight pin and tap a hole into the end of the egg before I put it in the water. This seems to release the pressure while the egg cooks and I don't have cracked eggs. - 3/28/12

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  • great. this is the only way to make eggs. - 3/27/12

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  • 0 of 2 people found this review helpful
    The best way I found for hard boiled eggs was last week. Put eggs in a steammer basket and steam for 20 mins. I have done 2 batches 1 and 2 doz . A few eggs explode probably cracked. I dropped them right into ice water and started peeling in a few minutes and they peel perfectly. - 3/27/12

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  • 0 of 3 people found this review helpful
    The eggs in the photo look undercooked...my recipe is similar but leave in water 12 minutes. - 3/27/12

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  • 0 of 2 people found this review helpful
    I like many of Chef Meg's recipes but boiled eggs too many ingredients. I simply simmer my eggs, and they are most always fine. - 3/27/12

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  • 0 of 6 people found this review helpful
    the main reason i don't use chef meg's recipes is that it calls for so many ingredients. i like simple. these eggs are just an example - 3/27/12

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