Oeufs Bouillis

Boiled Eggs


Cook eggs in a pan large enough to hold sufficient water to cover them by 1 inch. Fill the pan half full of cold tap water and then add the cold eggs from the refrigerator. Adjust the water level to 1 inch over eggs. (You’re less likely to crack the eggs if water supports them than if you put them directly into a metal pan and then add the water.)

Put the eggs on to cook over high heat. When water comes to a boil, reduce the heat to a simmer and cook to desired doneness as follows:

Very soft. When the water reaches the boiling point, the eggs will be very soft and the yolk hot. About inch of the white is coagulated; the rest of the liquid white still clings to the yolk.

Soft. Simmer 1 minute after boiling is reached. The white is almost completely cooked, and the yolk falls from it with no liquid white.

Soft-firm. Simmer 2 minutes after boiling is reached. The white is set and the yolk is just starting to cook. The yolk still falls free from the cooked white.

Firm-soft. Simmer 3 minutes after water boils. Now the yolk is cooked about 1/16 inch in. The yolk does not fall free from the white, but breaks at the point to which the yolk is cooked.

Hard-cooked. Simmer 12 minutes after boiling is reached. Remove from heat and set pan under cold running water. Let cold water run into the pan until the eggs are cold. Once they are cold, refrigerate until ready to use. Do not boil eggs and do not cook eggs longer than 12 minutes. High heat and overcooking make eggs, as well as all other animal protein, tough.