Boiled Eggs
Materiaal
- Saucepan
- Slotted spoon
- Bowl of ice water
- Timer
Ingredients
- Eggs (at room temperature)
- Water
- Pinch of salt or splash of vinegar (prevents cracking)
Instructions
- Take the eggs out of the fridge in time so they're at room temperature, this prevents them from cracking in the boiling water.
- Bring a pan of water to a boil and optionally add a pinch of salt or a splash of vinegar.
- Gently lower the eggs into the boiling water with a slotted spoon.
- Boil according to the desired doneness, see the table below.
- Take the eggs out of the water right away and put them in a bowl of ice water to stop the cooking.
- Peel the eggs under cold running water, that's the easiest way.
Cooking Times
| Doneness | Time | Result |
|---|---|---|
| Soft | 4 min 30 sec | Runny yolk, just-set white |
| Medium | 6-7 min | Creamy, jammy yolk |
| Hard | 9-10 min | Fully set yolk |
Tips
- Use eggs that are a few days old, freshly laid eggs are harder to peel.
- Prick a small hole in the wide end of the egg with a pin before boiling, it prevents cracking and makes peeling easier.
- Always set a timer, a few seconds really make the difference between soft and hard.