Downshiftology
subscribe to new posts: via email via rss

Perfect Soft Boiled and Hard Boiled Eggs (Every Time)

Learn how to make hard boiled eggs (and soft boiled eggs) so they turn out perfectly every time. My hard boiled eggs recipe is super easy and allows you to cook a variety of eggs for the entire family – all in one pot.

Learn how to make hard boiled eggs (and soft boiled eggs) so they turn out perfectly every time. My hard boiled eggs recipe is super easy and allows you to cook a variety of eggs for the entire family - all in one pot.

When it comes to cooking hard boiled eggs there’s no shortage of tutorials online. And not surprisingly, they’re all pretty similar. Add eggs to a pot of cold water, bring it to a boil, turn off the heat and cook the eggs until hard boiled.

But I find that there’s one big flaw with this method that may be the culprit for folks accidentally overcooking their eggs (and I mention it on the video below). So what’s the flaw? The type of pot you use.

Watch this quick video of my hard boiled eggs recipe:

And subscribe to my YouTube Channel for weekly cooking videos!

Aluminum, stainless steel and cast iron are well known for their different rates of bringing water to a boil and retaining heat. So if your eggs are sitting in a pot of cold water in a cast iron pot and it takes two minutes longer to reach a boil than an aluminum pot (not to mention the water will cool at a much slower rate once removed from the heat), you’ve now inadvertently cooked your eggs a few minutes longer.

That may not be the end of the world for hard boiled eggs, but it does increase the likelihood of a green tinge around your yolk and a more rubbery white. In other words, less than perfect hard boiled eggs.

The other drawback of cooking eggs in cold water first is the difficulty in making soft boiled eggs. Soft boiled eggs are far more of an exact science when it comes to time, which is why most tutorials have you cooking them in hot water.

So that begs the question – why cook them two different ways?

Learn how to make hard boiled eggs (and soft boiled eggs) so they turn out perfectly every time. My hard boiled eggs recipe is super easy and allows you to cook a variety of eggs for the entire family - all in one pot.

How to Cook Soft Boiled and Hard Boiled Eggs – Together In One Pot

I see no reason to cook soft boiled and hard boiled eggs any different. And the method I’ve used my entire life (thanks mom) is pretty darn foolproof.

Just bring a pot of water to a boil with enough water to cover the eggs by about an inch. By boiling the water first, it also doesn’t matter which type of pot you use as the eggs only hit the water once it’s boiling (212 degrees fahrenheit).

Reduce the heat to low and use a skimmer to gently place the eggs in the water. By reducing the heat to low, you’ll prevent the eggs from bouncing around and cracking. Then, turn the heat back up to a boil.

Immediately set a timer and cook the eggs according to how soft or hard you’d like them. Here’s my general description of how long to boil eggs:

  • 6 minutes: A liquidy yolk and soft white. This is perfect for eggs served in an egg cup.
  • 6 1/2 minutes: A soft, jammy yolk. This is my favorite for eggs on toast or soft boiled eggs on a salad.
  • 8 minutes: A soft yolk but firm enough to hold its own.
  • 10 minutes: The early stages of a hard boiled egg, with just a smidge of softness in the middle.
  • 12 minutes: A hard boiled egg with a lighter yolk.
  • 14 minutes: Your traditional hard boiled egg with the lightest yolk and a firm white, but not overcooked.

Once the eggs have cooked, immediately place them in a ice water bath to stop them from cooking and maintain your perfect texture.

Eggs cooked between 12-14 minutes are perfect for all hard boiled eggs recipes, such as my egg salad, avocado egg saladclassic potato salad and deviled eggs. For soft boiled eggs, I love a good 6 1/2 minute egg, but my parents prefer 7 minute eggs. It’s all just personal preference, so find the time that works best for you.

Learn how to make hard boiled eggs (and soft boiled eggs) so they turn out perfectly every time. My hard boiled eggs recipe is super easy and allows you to cook a variety of eggs for the entire family - all in one pot.

How Long Can You Store Hard Boiled Eggs

According to Foodsafety.gov, you can store hard boiled eggs in the fridge for up to a week in their shell. Most say that if you peel the eggs, you should eat them within a few days. But if you’ve watched my meal prep video where I make soft boiled eggs ahead of time, you’ll see I frequently store peeled eggs for up to three days no problem. Do what you feel comfortable with.

It should also be noted that eggs should never be stored in the refrigerator door, due to frequent temperature changes. Always store your eggs in the main part of the fridge.

Learn how to make hard boiled eggs (and soft boiled eggs) so they turn out perfectly every time. My hard boiled eggs recipe is super easy and allows you to cook a variety of eggs for the entire family - all in one pot.

How to Make Hard Boiled Eggs Easier to Peel

Ahh, the million dollar question. There are many theories on how to make hard boiled eggs easier to peel, such as:

  • Use eggs that are at least 10 days old
  • Add a teaspoon of baking soda to the boiling water
  • Add a tablespoon of vinegar to the boiling water
  • Immediately place the eggs in an ice water bath

I’ve tried all of these over the years and found that none of these tactics created repeatable, easy to peel eggs except for the last one – the ice water bath. Many times, it’s just the luck of the draw with the eggs you’ve purchased.

Learn how to make hard boiled eggs (and soft boiled eggs) so they turn out perfectly every time. My hard boiled eggs recipe is super easy and allows you to cook a variety of eggs for the entire family - all in one pot.

And since I know I’ll receive this question in the comments, I’ll address it here. The number one question I receive on placing eggs into boiling water is “won’t that crack the egg open?” So here’s two things I do to ensure that doesn’t happen:

  • I remove the eggs from the fridge just as I start to boil the water. This allows them to warm up for a few minutes.
  • I reduce the heat to low while “slowly” placing the eggs in the hot water.  Never place the eggs straight into boiling water as you don’t want them bouncing around until they’re fully submerged and settled.

If you do those two things, you should be good. But of course, nothing’s perfect. I may have one egg for every 30 or so I make crack. Not bad odds if you ask me, especially when all the eggs that don’t crack come out perfect every time. And if you really don’t want to worry about cracked eggs, there’s always my poached eggs. *wink* Enjoy!

Learn how to make hard boiled eggs (and soft boiled eggs) so they turn out perfectly every time. My hard boiled eggs recipe is super easy and allows you to cook a variety of eggs for the entire family - all in one pot.

Learn how to make hard boiled eggs (and soft boiled eggs) so they turn out perfectly every time. My hard boiled eggs recipe is super easy and allows you to cook a variety of eggs for the entire family - all in one pot.
4.99 from 79 votes

Hard Boiled Eggs Recipe (and Soft Boiled Eggs)

Prep Time: 5 mins
Cook Time: 14 mins
Total Time: 21 mins
Servings: 6 eggs
Author: Lisa Bryan
Print Recipe Pin Recipe
My foolproof method for cooking both hard boiled eggs and soft boiled eggs (perfectly) is placing them gently in a pot of boiling water. Watch the video above to see my easy, step-by-step process.

Ingredients

  • 1-6 large eggs

Instructions

  • Bring a medium-sized pot of water to a boil. Ensure there's enough water in the pot to cover the eggs by about an inch.
  • While you're waiting for the water to boil, remove the eggs from the fridge (set them on the counter) and prepare ice water bath in a large bowl.
  • Once the water is boiling, reduce the heat to low and use skimmer to gently and slowly add the eggs to the water. Then, turn the heat back up to a boil.
  • Set a timer and cook the eggs for 6-7 minutes for soft boiled eggs and 12-14 minutes for hard boiled eggs. See the cook time notes above.
  • Once the eggs have cooked to your preferred time, use the skimmer to remove the eggs and immediately submerge them in the ice water bath to stop them from cooking.
  • Peel the eggs and enjoy.

Lisa's Tips

  • I love this skimmer as it can easily add and remove multiple eggs at the same time.
  • If you're looking for new egg cups to serve soft boiled eggs, these terra cotta egg cups are cute!
  • I recommend not cooking more than 6 eggs at a time, as a crowded pot can start to alter the cook time.

Nutrition

Calories: 77.5kcal, Carbohydrates: 0.6g, Protein: 6.3g, Fat: 5.3g, Saturated Fat: 1.6g, Cholesterol: 186.5mg, Sodium: 62mg, Sugar: 0.6g
Course: Breakfast
Cuisine: American
Keyword: Boiled Eggs, Hard Boiled Eggs, How Long to Boil Eggs, How to Boil Eggs, Soft Boiled Eggs
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Leave a Comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

251 comments on “Perfect Soft Boiled and Hard Boiled Eggs (Every Time)”

  1. I totally agree, the ice bath after cooking stops them from cooking and also aids in peeling. The cold makes things contract, I don’t use vinegar but do add relish .

  2. Perfect eggs all day! 12 minutes is my marker and great for meal prepping throughout the week with a few strips of bacon, nuts, seaweed for a perfect healthy lunch.  Appreciate Lisa’s diagram on 6-14 minutes and what egg you should expect.  You may need to adjust the temp a lil bit…..on my stove I had it at a level 8 on the boil (came out too firm) my go to is level 6 (med high) and 12=perfect eggs but everyone is different so play around for what style fits you.  10 min marker is great for adding to your salads.  I got the OXO egg slicer and slice both ways for a killer salad protein pack!  Lisa does it yet again!

    • Hi Travis – Amazing! So glad you found a timing that works for you, so now you can make the perfect boiled egg every time :)

  3. Thank you for this great instructional video! (I had never made a soft-boiled egg before – and this first time – came out perfect!) :-)

  4. How long in the Ice bath??????

    Thank you!

    • If you plan to eat them right away (on toast, etc), you can just blanch in the ice water for 30 seconds or so to stop the cooking. If you’re storing for future use, I’d keep them in the ice water bath for 5 minutes to make sure they’re cooled all the way through.

  5. Great tips for poached eggs and hard and soft boiled eggs.  They are my favorite way to eat eggs😁🥚

  6. Great article. Note that the only way to guarantee that the shells will always slide, almost like magic, *right* off when peeling boiled eggs is to make sure the eggs are at room temperature, at minimum, before lowering them into the boiling water. Leave them on the counter for an hour (if the house is nice and warm) or two or three or four. Or soak them in lukewarm water for a half-hour.

  7. 7 1/2 minutes and perfect eggs for me. The instructions were spot on. When my timer went off I submerged them in cold water long enough to prepare a cup of tea. Gently cracked the eggs on the side of the sink and placed them under a slow stream of lukewarm water. As long as you get the water to go underneath that thin membrane underneath the shell you are good! Thanks Lisa!

  8. To peel easy after boiled take a pen I use a thumbtack and stick a hole in one end of the egg and boil. When you cool them all in the cold water they will pill very easily some of them slip off like a glove

  9. WOW! I need to try this! I always been putting the eggs with the water at the same time, not bad but i always endeed with a bad result because i like mi eggs hard boiled and sometimes the eggs came very soft and i don´t like that at all! So thank you so much for your advise!

  10. This is fullproof! The best method ever. Perfect every single time I make them and I am also making them so much more now that I know they are always going to be how I want them! 

  11. You ARE my hero (heroine)

    I stopped making these supposedly simple delicacies that my hubby and kids adore simply because in the process of peeling them I always ended up with a mess! It was so humiliating, and I TRIED all the methods on the INet.
    My husband started buying DE at the grocery stores — Yuck! Wow! I just did a test run with high grade organic eggs but around two weeks old (but still OK). Perfect! Thank you so much!!

  12. Great video very helpful.

  13. Are the eggs cold straight from the fridge or do you bring them to room temperature before you put them in the water?

  14. Yes yes yes! I totally disagree with the method of putting the eggs in water and then bringing to a boil. Every stove is different in terms of heat and how long it will take the water to boil. Because of that the eggs have already cooked for different amounts of time just getting to temperature. This method works perfectly every single time. Thank you!

  15. I have 2 nephews who love deviled eggs so i thought it would be nice to make them some to eat at Christmas dinner. I bought 18 eggs and let them age about a week before taking them out to boil last night. I tried the cold water method to cook 12 of the eggs and it was a nightmare getting those peeled. So feeling let down, i researched online for a while and found your website with the BEST deviled eggs recipe and from there i followed your link to the page on perfect soft boiled and hard boiled eggs and so from that same 18 pack of eggs, i cooked the remaining 6 eggs following your directions and they peeled absolutely perfectly. I was so thrilled and i even shared your method right away with my sister who was having similar problems with her eggs. Thank you so much!

    • Oh, that makes me so happy to hear Christina! It’s so frustrating when eggs don’t peel (or take half the egg white with the peel). I’m glad you were able to salvage the rest of your eggs to create perfect boiled eggs and then turn them into deviled eggs. Hope you all enjoyed!

  16. Thank you! I ate a perfect soft-boiled egg while I waited for the hard-boiled eggs to finish. They were beautiful, it was a shame to cut them up.

  17. Excellent and super easy. I now know my favorite is the 8 minute egg 🙂🥚

  18. Thanks Lisa. Good info.. I like my water only semi hot when I put the eggs in so they don’t crack. No need to be careful lowering them into the water then apart from having them at room temperature. Bring to the boil & then simmer them to suit desired result. Obviously, cooking times will need adjusting to suit compared to your recommended times.

  19. AMAZING!!!! Finally found a way to boil eggs properly, without EVER failing. Seriously – Thank you!

    • Hi Evangelia – I’m so glad this method worked out for you! Now you can have perfect hard boiled eggs every time :)

  20. This is fantastic. Especially love the photo with the cooking times on it, any time I cook eggs for anyone now I just show them the picture and ask them what number they want. I’ve got it printed and stuck to the fridge 😂

    • Hi Alexandra – Haha, I love how you have the image on your fridge :) Glad to hear this post helps you every time.

  21. Simple explanation. 

  22. This worked perfect for me! I always struggled to get them right. I cooked them 6 minutes and my egg was just how I like it. I use to always cook them for 4 or 5 minutes and they were way to soft and slimy so hadn’t tried them awhile. But I decided to look it and followed the recipe and they worked perfect! I am glad someone figured it out! Thanks!

    • Hi Ann – I’m so glad this method worked out for you! Now you can have the perfect soft boiled egg ;)

  23. You are amazing! This worked perfectly using extra large eggs.  Thank you! thank you! thank you!

  24. I’ve never written a comment on a recipe before. I’ve also never been able to get a perfectly soft boiled egg, until now! Why has it always been so hard? These directions gave me the absolute most perfect soft boiled egg. Thanks!

  25. This was my first time making soft boiled eggs. I followed your method, cooked mine for 6 minutes, and they came out perfect! Thank you!

  26. To crack eggs without peeling off whites you should crack them all over carefully as soon as you take them out of the water and do it either under cold running water, or put them in an ice bath to cool down fast for later use (you would crack them on the side of the ice bath bowl in this case).
    You don’t need to peel them right away, just cracking them well all over is enough. The shells will come off perfectly when you decide to peel the eggs.
    Try it :)
    If you cook them from cold use a 50:1 water to white vinegar solution, I would say 5 mins since the boil for hard boiled and 3.5 mins for soft, water simmering slowly, if you are using a stainless steel pot and induction stove. Then again as the post says, it depends largely on the pot and stove you are using.
    Else, you can cook them straight into boiling water in which case you should follow the 6 – 12(\14) minute scale above.

    Thanks for the post Lisa

  27. I have a simple tip for easy-to-peel eggs once they’re out of the ice bath:

    GENTLY smash (I know it sounds like an oxymoron, lol) the length of the egg on the counter (or any solid, flat surface) and then, with a LIGHT HAND, roll it back and forth one or two times, just enough that the egg cracks all over, but not so much that it resembles a mosaic. It will peel so fast after that. My eggs usually peel in two parts. It may take a few eggs to get used to the technique, but it works great nearly every time. (Nothing is perfect.) If you handle the egg too hard either while smashing or rolling it, you will damage the white.

  28. Fantastic!! Not a single egg cracked! I wonder how many years it has been since I could say that, lol. Timing was perfect. I tried 8 minutes and they came out great. So pleased. Thank you, Lisa!