How to Make Hard Boiled Egg Recipes: To boil eggs, first bring the water to a boil, then add the eggs and set a timer. I usually cook soft boiled eggs for 8 minutes, hard boiled eggs for 10 minutes, and runny yolks for 6 minutes. To make life easier, peel under water.
How to Make Hard Boiled Egg Recipes
Ingredients
Large eggs , fridge cold (55g/2oz each, Note 2)
Water level: 3cm/1″ – Add enough water to the saucepan to cover the eggs at least 3cm/1″.
First, bring to a quick boil over high heat before adding the eggs. Peel and gently drop the chilled eggs into the water using a slotted spoon.
Lower heat: Slightly raise the heat to medium high. The water should still be bubbling, but not to the point where the eggs are being beaten so hard that they shatter. (Note 3) After all the eggs are in, set the timer.
Unable to detach dippy solders: 3 minutes
Six minutes for runny yolks
8 minutes for soft boiling and 10 minutes for hard boiling
10 minutes of cooling – Using a slotted spoon, remove eggs and place them in a large basin or sink that is covered with lots of cold tap water to chill the eggs. (Ice – Note 4) Cool 10 minutes.
Peel from base in water: To make it easier, tap the shell’s base to crack it open, then peel from the base under water.
Storage: Hard-boiled eggs, whether peeled or not, can be kept in the refrigerator for up to seven days. Not recommended for freezing (whites go strange).
EGG DONENESS
Start timer once eggs put into boiling water
Dippy soldiers (three minutes): For dipping a toast stick, check the post’s photo. Only the whites’ outside rim is set. Unpeeleable.
Runny yolks (6 minutes): Hardly set yolk, barely set whites. Peel with care. I normally make poached eggs or sunny-side up when the yolks are runny.
My favorite is the soft-boiled egg (8 minutes) with fully cooked yet soft-set whites and somewhat jammy yolks. My preferred and most utilized.
Ten minutes of hard boiling produces firmer whites and completely cooked but not dried-out yolks.
Not overcooked (15 minutes)! Rubbery whites that are unpleasantly stiff and powdery dry yolks.
The eggs will take longer to cook if they are crowded. Size of saucepan for quantity of eggs: 16cm/6′′ – 4 eggs maximum 18cm/7′′ – 6 eggs Greater eggs equal a bigger pot.
Size of egg: Eggs come in various sizes for sale. The recipe’s cook times are for large eggs (55g/2oz apiece in the shell), which are available in cartons marked accordingly. Add 30 seconds for extra-large eggs (60g/2.2oz) and 1 minute for giant eggs (65g/2.5oz).
Egg cracking: Maintain a gentle boil or quick simmer, reducing heat as necessary to keep eggs from cracking. The eggs are not frying quickly enough if the water is motionless. This is a sign of insufficient heat! Still having trouble cracking? It’s an issue with thin shells (are you using free range?) and occasionally eggs already have a tiny, sometimes undetectable breakage.
Ice water: If you have an abundance of ice, feel free to use it since it will expedite the cooling process. However, there’s no need to squander valuable ice for the water. Just make sure the eggs are cooled with enough tap water.
- Calories:63cal (3%)
- Carbohydrates:0.3g
- Protein:6g (12%)
- Fat:4g (6%)Saturated
- Fat:1g (6%)
- Polyunsaturated Fat:1g
- Monounsaturated Fat:2g
- Trans Fat:0.02g
- Cholesterol:164mg (55%)
- Sodium:62mg (3%)
- Potassium:61mg (2%)
- Sugar:0.2g
- Vitamin A:238IU (5%)
- Calcium:25mg (3%)
- Iron:1mg (6%)
-
Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit.
Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.
View all posts
