Kitchen Basics: Perfect Boiled Eggs

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4.2 of 5 (58)

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

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.

Minutes to Prepare: 1

Minutes to Cook: 10

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

TONYVAND1

Very Good

37 of 38 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
HERMITONTHEHILL

Very Good

25 of 25 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
RAINPUDDLE

Incredible!

21 of 21 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
SPARKNSHINE

12 of 13 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
LAURAB242

Very Good

9 of 10 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
ALITAJ

8 of 8 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
PICKIE98

O.K.

5 of 6 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
FAYBEE3

Incredible!

5 of 5 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
DANJODEA

Incredible!

4 of 6 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
ACCEPTHECHLNGE

4 of 5 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
KHATLADY

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
NOJUBL

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
PATRICIAANN46

2 of 2 people found this review helpful

I haven't used infusion ingredients with eggs before. They turned out very well. - 3/27/12
DOROTHEADILLMAN

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
ENIGMA13

2 of 6 people found this review helpful

It seems like a lot of work for something so simple.
- 3/27/12
CECTARR

Good

1 of 1 people found this review helpful

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

Bad

1 of 2 people found this review helpful

Interesting method - 4/18/13
CD12874775

Incredible!

1 of 1 people found this review helpful

yum! and from someone who can burn water it was super easy. - 1/9/13
CD9725500

Very Good

1 of 1 people found this review helpful

I always have the roughest time with hard boiled eggs, this recipe helped alot with that. Thanks for sharing! - 10/20/12
SPARKLINGME176

1 of 1 people found this review helpful

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

1 of 1 people found this review helpful

great. this is the only way to make eggs. - 3/27/12
CD12042489

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
HLCTEACHER

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
LEANJEAN6

1 of 1 people found this review helpful

really good---a nice version-- - 3/27/12
SEAJESS

1 of 2 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
LUV2DIVE

1 of 2 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
THEEASYKILL30

1 of 2 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
TWEETYS

1 of 2 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
CD2244567

Good

1 of 1 people found this review helpful

Love eggs - 3/13/12
RACHNACH

Interesting - 7/26/21
TRAVELGAL417

Incredible!

YUM! - 5/27/21
CKOUDSI617

I steam my eggs (for about 15-20 minutes). Perfect every time! :) - 5/1/21
TERMITEMOM

I have an egg cooker. Best investment I ever made! - 3/26/21
SHERYE

Finally I have been able to get the perfect boiled eggs - 3/26/21
AIYANASMAMA

Thank you - 3/26/21
JIACOLO

I love boiled eggs - 3/26/21
JERZRN

Very Good

Great! - 3/23/21
MILPAM3

This really does work. - 3/5/21
MRSJAMOORE

Incredible!

For the person asking about cooking eggs in the Instant Pot.
Use what is referred to as the 5-5-5 method for the perfect hard boiled egg. This means 5 minutes of cooking time, 5 minutes natural pressure release, and 5 minutes ice bath. - 3/5/21
PIZZA5152

Works every time - 3/5/21
FISHGUT3

thanks - 3/2/21
EVIE4NOW

Incredible!

I usually do mine ahead and either soak in cold water or refrigerate. No burning my fingers that way. - 1/30/21
BLAZINGPHOENIX

Very Good

Helpful tips even for a seasoned cook! - 1/23/21
DJ4HEALTH

would it also work in an instant pot, have not found one that tells you how to do it. - 5/11/20
ALEPEQUIJADA

Great! - 4/3/20
LEANIE64

Incredible!

works great - 3/6/20
ELRIDDICK

Very Good

Thanks for sharing - 2/13/20
CD1987279

great - 1/17/20
JANIEWWJD

Love this!!! - 1/17/20
4CONNIESHEALTH

Incredible!

Great recipe! - 1/11/20
KITT52

O.K.

this is more a tip than a recipe...I bake my eggs...
always come out perfect - 1/8/20
JAMER123

I boil eggs a lot and use an electric egg maker and it takes less that 5 mins to the hard boiled stage. Once they cool a little, they peal very easily. Love boiled eggs. - 12/16/19
1CRAZYDOG

Great tips! - 12/16/19
CD6913562

Good technique to peel an egg! - 12/16/19
KACEYSW

Very Good

This was helpful. It worked quite well when I tried it! - 9/12/19
7STIGGYMT

Boiling or simmering time may be different in higher elevations - 8/30/19
REDROBIN47

Incredible!

I learned a couple of things from this. We use boiled eggs for many things. Good to know. - 7/26/19
TOMATOCAFEGAL

Very Good

learn something new. and improving. - 7/26/19
KITTYHAWK1949

I always have trouble pealing hard boiled eggs and this was a big help - 4/20/19
RAZZOOZLE

Incredible!

excellent - 4/10/19
BONNIE1552

Nice info. Thanks. - 4/8/19
LOSER05

Incredible!

yum - 2/26/19
LIBR@RYL@DY

Incredible!

YUM - 2/26/19
ADIRONDACKMOM1

Incredible!

I have been using this recipe for years, works great! - 2/26/19
JJREGEHR

Incredible!

I have done this for many years and I always pride myself in presenting hard boiled eggs without that ugly grey ring around the yolk. - 2/24/19
HOTPINKCAMARO49

Awesome ideas. - 1/16/19
ROSSYFLOSSY

Very Good

Awesome trick! - 1/5/19
NASFKAB

Useful tips - 5/20/18
2DAWN4

Great tips! - 5/8/18
ROBBIEY

Incredible!

This works great - 5/7/18
SUNSHINE99999

love these - 4/22/18
MBPP50

Easy - 4/8/18
NEPTUNE1939

Very Good

yummy - 3/27/18
SIMPLY_JAE

Thanks - 3/27/18
NIOMIW

I don't know if this helps, but I poke a small hole (using a safety pin) at the large end of the egg before cooking. It seems to make peeling easier. I will try your simmering (vs. boiling) method next time! - 3/20/18
DEE107

thanks for the info - 2/18/18
LOVELY*LADY

eggcellent - 2/12/18
NANCYPAT1

Simple and it does improve the flavor - 2/10/18
CHERYLHURT

Works every time! - 2/10/18
LIS193

Incredible!

Worked really well - thanks for the tips! - 1/19/18
DMEYER4

Incredible!

great recipe - 1/14/18
SISTERPRETTY

I love eggs... - 1/12/18
PAPAYAHEAD

good - 5/28/17
RO2BENT

0 of 1 people found this review helpful

Could buy one of those plastic eggs that changes color when the egg is done - 4/29/17
SUNSET09

Incredible!

We've used salt or using the eggs at room temperature. For perfect peeling, cool them down with cold water or shake them in a cup when peeling them for deviled eggs use or if you need the whole perfect egg. Always open for good cooking tips. - 4/11/17
FITNIK2020

Good

I have been doing eggs different ways ' and what I don't ever want to see is that green ring from leaving them too long. But a perfect soft cooked egg with a set white and runny yolk is a delicate business. My dad did an English 3 minute egg. Never works for me. - 4/8/17
GEORGE815

Great recipe! - 3/30/17
ARTJAC

VERY NICE - 3/18/17
BABY_GIRL69

Love perfect hardboiled Eggs! Yum - 2/26/17
INGRIDSLIM

nice - 2/24/17
AJB121299

nice - 2/12/17
SUSANBEAMON

Not the way I learned to cook eggs, but I'll try it. - 2/9/17
BARCELONAME

the vinegar trick works!!! - 2/8/17
CTYONIT

Doesn't sound like it can get much easier than that. - 2/5/17
HIKER7

I found a really easy and way to do hard-cooked eggs. When I cook pasta, after I lift the pasta basket out of the water, I remove the pot from the heat, then add as many eggs as I want to cook. Cover and let sit for 25 minutes or so. Sometimes the eggs do crack, but for every-day use this works. - 5/7/16
TMPB1234

0 of 1 people found this review helpful

Boil the eggs in salt water for 5 to 7 minutes. Immerse in iced water. Leave until you can handle the eggs. Crack the eggs as follows; tap on countertop at each end of the egg, then roll the egg on the countertop with your palm until shell cracks all around. The shell should now be easy to peel. - 12/28/15
CLAY10237

I learned this method in high school....a hundred years ago! But always need a reminder. Didn't know about vinegar in the water for easy peeling. Will try it.
Opinions on other than food and recipes probably don't belong here. - 5/14/15
RAINDANCER214

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

0 of 5 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
MAGICHEIDE

Bad

0 of 2 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