Kitchen Basics: Perfect Boiled Eggs
(58)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
4 large eggs
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
Servings Per Recipe: 4
Nutritional Info 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

Member Reviews
  • TONYVAND1
     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
  • HERMITONTHEHILL
     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
  • RAINPUDDLE
     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
  • SPARKNSHINE
     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
  • LAURAB242
     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
  • ALITAJ
     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
  • PICKIE98
     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
  • FAYBEE3
     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
  • DANJODEA
     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
  • ACCEPTHECHLNGE
     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
  • KHATLADY
     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
  • NOJUBL
     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
  • PATRICIAANN46
     I haven't used infusion ingredients with eggs before. They turned out very well. - 3/27/12
  • DOROTHEADILLMAN
     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
  • ENIGMA13
     It seems like a lot of work for something so simple.
    - 3/27/12
  • CECTARR
     As soon as you remove the eggs put them in an ice bath for 5 minutes. They will peel a lot easier and remain easy to peel even the next day - 4/15/19
  • GRACEOMALLEY
     Interesting method - 4/18/13
  • CD12874775
     yum! and from someone who can burn water it was super easy. - 1/9/13
  • CD9725500
     I always have the roughest time with hard boiled eggs, this recipe helped alot with that. Thanks for sharing! - 10/20/12
  • SPARKLINGME176
     Fabulous idea! Thank you! Beet juice is great for pink, too! - 4/19/12
  • DRUIDQUEEN
     great. this is the only way to make eggs. - 3/27/12
  • CD12042489
     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
  • HLCTEACHER
     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
  • LEANJEAN6
     really good---a nice version-- - 3/27/12
  • SEAJESS
     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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