Hard Boiled Eggs Recipe (and Soft Boiled Eggs)
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.
Servings: 6 eggs
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.
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.
Calories: 77.5kcal | Carbohydrates: 0.6g | Protein: 6.3g | Fat: 5.3g | Saturated Fat: 1.6g | Cholesterol: 186.5mg | Sodium: 62mg | Sugar: 0.6g