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General Procedure for Making Boiled Eggs

Oeufs à la Coque

Appears in
The Fundamental Techniques of Classic Cuisine
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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  1. Eggs to be boiled should be at room temperature.
  2. Place the eggs in a saucepan with cold water to cover by 1 inch over medium–high heat.
  3. Add 50 milliliters (about 3½ tablespoons) white vinegar per liter of water (or ¼ cup per quart), if using.
  4. Bring to a boil; then immediately reduce the heat to a gentle simmer.
  5. Cook as desired (see time chart).
  6. Soft-boiled (oeufs coques) and medium-soft-boiled eggs (oeufs mollets) should be served immediately.
  7. Hard-boiled eggs (oeufs durs) should be transferred immediately to ice water to set until completely cool and to prevent a gray-green ring from forming around the firm yolk. Chill until completely cold.
  8. To facilitate peeling for hard-boiled eggs, you can lift the warm eggs from the chilling water, crack the shells slightly, and return them to the cold water until completely cold. When chilled, the shell should peel right off.

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