Kitchen Basics: Perfect Boiled Eggs

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Kitchen Basics: Perfect Boiled Eggs

3.9 of 5 (32)
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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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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
    32 of 33 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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  • Very Good
    22 of 22 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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  • Incredible!
    20 of 20 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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  • 11 of 12 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 9 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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