How To Boil Eggs Perfectly Every Time

One bad hard-boiled egg can ruin you for life. At least, that's what I believed until I learned how to cook soft-boiled and hard-boiled eggs precisely how I wanted to eat them. The perfect hard-boiled egg has no green ring around the yolk; the innards are creamy and mellow; and if you're in the mood, you can stop short of the hard-boil and make a gooey soft-boiled egg instead.

Do you know how to make perfect boiled eggs every single time? Let us show you — it's so easy.

Top to bottom: Hard-boiled egg, soft-boiled egg, runny soft-boiled egg.

There are of course many options when it comes to boiled eggs. You don't have to eat hard-boiled eggs if you don't like them. I prefer mine on the soft-boiled side; a 4-minute egg is just right, especially with a sprinkle of truffle salt and black pepper.

But if you avoid any hint of goo in your yolks, or if you're making deviled eggs this Easter, then hard-boiled is what you want.

Here's how to boil your eggs perfectly every time: from soft-boiled to hard-boiled, this will get it right.

1. Put the eggs in a pan of cold water. Place 6 eggs in a saucepan and fill it with cold water.

Makes 6 eggs

What You Need

Ingredients
6 large eggs
Cold water
Ice

Equipment
Saucepan
Timer
Slotted spoon
Bowl

Instructions

Put the eggs in a pan of cold water. Place 6 eggs in a saucepan and fill it with cold water.
Set over high heat.
Bring the water to a rolling boil. The water should come to a full, rolling boil.
Turn off the heat and cover the pan. If you have an electric stovetop, take the pan off the burner entirely. Don't forget to cover the pan.
Set your timer for the desired time. Leave the eggs in the covered pan for the right amount of time. How long? Depends on whether you want soft-boiled or hard-boiled. Here's how long each will take:

• For slightly runny soft-boiled eggs: 4 minutes

• For custardy yet firmer soft-boiled eggs: 6 minutes

• For firm yet still creamy hard-boiled eggs: 10 minutes
Tap the cooked eggs gently. After your selected time is up, remove the cooked eggs from the pan with a slotted spoon and tap each gently on the countertop to crack the shell in a few places.
Place the eggs in a bowl of ice water. Fill a bowl with ice water. Transfer the eggs to the bowl and leave them there for at least 1 minute.
Peel and eat! When ready to eat, peel the egg and enjoy.

Recipe Notes

Quantity: You can of course do fewer eggs (or more!), but we like to do 6 at once.
Storage: Refrigerate any unused eggs, still in their shells, within 2 hours. They can be stored in the fridge for up to 1 week.
The black plate in these photos is a clay platter by La Chamba from Toque Blanche.

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(Image credits: Leela Cyd)

Huh, call me uninformed but I've never had a soft boiled egg because I always just assumed they were too soft to peel (hence all those little egg cups you see) and were way to fussy. I actually can't wait to try this because I love the portable convenience of a hard boiled egg, but have always preferred my egg yolk on the softer side. Thanks so much for this!

04.15.14 10:14AM

Whoa. This is helpful! I always overboil my eggs, I just didn't want it soft and runny in the middle. Thank you!!!

04.15.14 10:39AM

I've always set mine for 15 minutes off the heat. Once I drain them, I shake them around in the pan to crack the shells, and then fill the pan up with ice and cold water. They peel perfectly and are never gray/green. I don't like any softness in my yolks.

04.15.14 11:18AM

I like to crack the egg under the ice water because I feel like this helps them peel easier

04.15.14 11:48AM

My favorite way to get perfect hard boiled eggs every time is to use an electric kettle that turns off automatically when it comes to a boil. Just put in the eggs, cover with 1" of water, and after the kettle turns off set a time for 20 minutes and drain when when the timer goes off.

If you like them a little softer, just reduce the resting time.

04.15.14 11:54AM

One of the first 'recipe' cards my mom ever gave me was her instructions for hard boiled eggs. Her method is the same as above although I dont put the lid on the pan once its off the heat. Regardless, it always turns out a perfect egg.

04.15.14 12:19PM

Those are some beautiful looking hard (and not so hard) boiled eggs. Perhaps one of my favorites foods.

04.15.14 12:20PM

My front burners are really powerful and if the eggs rest on the bottom of the pan they start to pop and crack. I've learned to place a steamer (a folding metal one) in the pan and that keeps them off the bottom/direct heat.

04.15.14 12:20PM

I've found that this technique doesn't work at high-altitude (5200ft here in Denver). I have to boil the eggs for 2-3 minutes and then cover the pan and turn off the heat and then proceed with the 10-minutes wait for hard-boiled eggs.

04.15.14 1:53PM

I've done it this way, but now use my pressure cooker.
Less water, faster, perfectly peeled.

04.15.14 2:14PM

This method works wonderfully! As for peeling, I do run some cold water, but what I do is tap the tops and bottoms of the eggs, then peel them that way. The air causes the shell to come away from the egg itself, so it makes peeling a dream. :)

04.15.14 2:50PM

If you are going to dye them for easter, cracking them before the ice bath will not work!!!!!!!

04.15.14 3:34PM