Boiling Eggs

Appears in

Published 1991

The hot-water method is best for soft-boiled eggs. Lower the eggs into a small saucepan of gently boiling water. Reduce the heat to a simmer and time from the moment the water returns to the boil (see chart).
The cold-water method is less likely to cause cracked shells if the eggs are cold. Put the eggs in a pan with cold water to cover and bring to a simmer. Start timing when the water bubbles (see chart).
Use the cold-water method for hard-boiled eggs. Time carefully (see chart) and when cooked, cool immediately under cold running water to stop the cooking and to prevent black rims forming round the yolks.
The easiest way to boil several eggs at once is to use a wire basket. Lower the basket of eggs into a large pan of water, then lift out when the eggs are ready. Remember, the more eggs the longer the water will take to boil.