Procedures for Simmering Eggs in the Shell
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
Collect equipment and food items.
Place eggs in saucepan and cover with cold water.
Bring water to a boil.
Reduce heat and simmer for the required time:
Soft-cooked
1 minute
Medium-cooked
3–5 minutes
Hard-cooked
8–9 minutes
METHOD 3: FOR HARD-COOKED EGGS ONLY
Proceed as in Method 2, but remove pan from heat and cover as soon as it comes to a boil. Let stand off heat 20 minutes.
