Standards of Quality for Eggs Simmered in the Shell

Appears in

Published 2014

Cooked to the proper degree of hardness or softness. The yolk should be still liquid for soft-cooked eggs, soft but no longer liquid for medium-cooked eggs, and fully set with a uniform color throughout for hard-cooked eggs. The whites should be completely set, even for soft-cooked eggs, but not rubbery.
No green ring around the yolk.

Method 1

Collect equipment and food items.
Bring eggs to room temperature by (a) removing them from the cooler 1 hour before cooking, or (b) placing them in warm water for 5 minutes and draining. Cold eggs are more likely to crack when placed in boiling water.
Place eggs in boiling water and return the water to a simmer.
Simmer, do not boil, for the required time:

Soft-cooked 3–4 minutes

Medium-cooked 5–7 minutes

Hard-cooked 12–13 minutes

Exact cooking time depends on temperature of eggs, size of eggs, and amount of water used.
Drain immediately and cool under cold running water to stop the cooking. Cool just a few seconds if eggs are to be served hot. Cool further if they are to be held for later use.
To peel, crack the shell and pull it away, starting at the large end (where the air sac is located). For easier peeling, peel while still warm, and hold under running water to help loosen shell. Very fresh eggs are hard to peel. Eggs for cooking in the shell should be several days old.

Method 2