How to Cook: Boiled Eggs

How to Cook: Boiled Eggs

Serves 12
Nobody likes overcooked, rubbery breakfast or Easter eggs. Here's how to get perfect hard-cooked or soft-cooked eggs every time with no guessing.
  • 1 dozen large eggs
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Arrange unshelled large eggs in a pot that is wide enough to allow for a single layer. Cover eggs by 1 inch with cool water. Over medium-high heat, bring water just to a boil.

Remove pot from the heat, cover with a snug lid and set aside for 12 minutes (or 3 to 5 minutes for soft-boiled eggs). Using a slotted spoon, transfer eggs to a bowl of ice water, stirring gently to cool them down. Once cooled, pat eggs dry and store in the refrigerator until ready to use, or peel immediately and serve.

For accurate timing, be sure to choose the right pot for the right job. If you're only cooking a few eggs, use a small saucepan; for a dozen eggs, use a large, wide pot so that the eggs are arranged in a single layer.
Nutritional Info: 
Per Serving: Serving size: 1 egg, 80 calories (50 from fat), 5g total fat, 1.5g saturated fat, 185mg cholesterol, 60mg sodium, 1g carbohydrates, 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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