3 minutes for really soft boiled yolk and set white. 4 minutes for slightly set yolk and set white. 5 minutes for a medium cooked firmer yolk and white. 6 minutes for hard boiled with lightly soft yolk.
As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture.
For one to four eggs, bring the water to a rolling boil, cover the pot, and turn the heat down to its lowest setting for 12-14 minutes. For five to eight eggs, cook for 15 to 18 minutes. For nine to one dozen eggs, cook for 20 minutes. After cooking, transfer the eggs to a bowl of ice water.
As soon as eggs start to boil, let boil for 10-12 minutes (I do 11 minutes). Set timer to help. Immediately remove from heat and set pot in a clean/cleared out sink. Fill with cold water and ice cubes to stop cooking.
Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off – this will stop them cooking and cool the shells quickly for peeling.
Boil for 6 – 7 minutes over medium-high heat for perfect hard-boiled eggs. Using a slotted spoon, transfer them to a large bowl of ice water and let them cool for a few minutes. Or you can place them under cool running water to stop the cooking. Peel and serve the eggs immediately.
A nine minute cook time is best for large eggs. To avoid overcooking make sure that your water never passes the 180-degree mark and be sure to use a timer. After your timer goes off, give your eggs a cool bath under cool water for a few minutes.
Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
4 minutes for slightly set yolk and set white. 5 minutes for a medium cooked firmer yolk and white. 6 minutes for hard boiled with lightly soft yolk. 8 minutes for firmly hard boiled.
Bring the water to a boil, gently stirring the eggs several times. As soon as the water boils, remove the pot from the heat, cover, and let the eggs sit for 15 minutes (13 minutes for small eggs or 17 minutes extra large eggs).
Using a slotted spoon to gently lower the eggs prevents them from cracking. Exactly six minutes is just enough cooking time for the perfect soft-boiled texture.
If you're wondering how to tell an egg is hard boiled, set it on the counter and give a quick spin. Once it's moving, tap your finger on it to stop the spinning. Eggs that are cooked will spin easily and rapidly and stop quickly.
Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot, steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or six minutes for soft. Serve.
Put refrigerated eggs in a heavy bottomed pot and cover with cold tap water so they're covered by about 1" (2.5cm) of water. Bring the water to a full boil (100 degrees C) over high heat, and then remove the pot from the heat. Let the eggs cook the rest of the way using the residual heat in the water.
Yes! Eating up to 3-4 boiled eggs in a day is OK.
No. It is not advisable. Application of heat 30 minutes boiling to the egg, The egg white will harden because of the protein coagulation and will not get digested by our body. What can I eat with boiled eggs?
After it empties, turn the small glass, start boiling your eggs and continue watching the big glass. When, at the end of 11 minutes, the big one empties the small glass will be running for 4 minutes. Turn the big glass and wait another 11 minutes. 4 + 11 = 15.
You might have heard that you should drop your eggs into room temperature or cold water and then bring the water to a boil. This is a myth. In our tests, bringing the water to a boil first and then lowering the eggs into the bath made for easy peeling and more accurate timing.
Bring your water to a boil. Gently place the eggs in the water, and when the water comes back to a boil, lower it to a simmer. Simmer for 3 to 4 minutes. Then remove with a slotted spoon, transfer to the colander, cool under cold running water to stop the cooking, and serve warm.
Hard-boiled eggs are safe to eat as long as they have been handled and stored properly. The process of boiling eggs for 30 minutes or longer will effectively kill any bacteria present, such as salmonella, that could cause food poisoning if the egg was consumed raw or undercooked.
Hard-boiled eggs are an excellent source of lean protein. They'll fill you up without packing in too many calories, which is helpful if you want to lose weight. The protein in hard-boiled eggs also works alongside vitamin D to promote prenatal development.
Once the water is boiling, reduce the heat to low (so that there's no bubbles) and use skimmer to gently and slowly add the eggs to the water. Then, turn the heat back up to a boil. Set a timer and cook the eggs for 6 to 7 minutes for soft-boiled eggs and 12 to 14 minutes for hard-boiled eggs.