There is an art to making a boiled egg. On paper, it seems as simple as placing a pot of water on the stove, boiling it, and popping in your egg, but practically, it’s not that easy.
Some recipes call for hard-boiled eggs while others need the yolk to be runny enough to spill out upon opening, yet cooked enough so that the white has some opaqueness. It sometimes feels like one has to be a math boffin or hold a degree in physics in order to strike the right balance between salmonella and egg-cellence (sorry, not sorry) but worry not, because here is your guide!
First, begin by boiling the water. Although some people believe in adding eggs to cold water and then hearing it up, slowly warming water causes the membrane to stick to the shell, resulting in peeling being more difficult. Ain’t nobody got time for that.
3 Minutes:
Super soft yolk and almost-set white
4 Minutes:
Runny yolk and lightly-set white
5 Minutes:
Firm white and gooey yolk
6 Minutes:
Softly-set yolk and hard-boiled white
7 Minutes:
Hard-boiled
10 Minutes:
Fully hard-boiled
Boiling is only one part of the eggs-perience. To make peeling a bit more a-peeling (fine, we’ll stop…), place the eggs in cold water after boiling as this will cause them to contract slightly and make it less likely that the egg will stick to the shell. Lightly tap both ends until the shell cracks and then peel from the bottom of the egg with the side of your thumb.
