The Perfect Boiled Egg

From a distance, boiling an egg seems like the simplest task of all things food. I’m here to tell you this is false. In my years of egg loving and eating, there have been many an overcooked yolk, exploded shells, and deformed whites. Properly boiling an egg is damn near a science, and I’ve finally figured it out.

Whether it’s soft-, medium-, or hard-boiled eggs you’re after, I’ve got the answer for you right here. No matter what I’m making, this is the process I follow and it’s served me well e

Ingredients: 
6 large eggs, preferably a week old (farm fresh if possible)
1/2 tsp baking soda

Equipment: 
1 medium-sized pot

Place the eggs in the bottom of the pot, coat with 1/2 tsp baking soda, and cover with water at least 2″ over the eggs. Bring water to a boil over medium-high heat. Allow water to continue boiling for the following times:

Soft-boiled eggs: 3 minutes
Medium-boiled: 5-6 minutes (pictured)
Hard-boiled: 8+ minutes

If you are boiling eggs for “deviling,” I usually let them go for about 10 minutes.

Immediately remove pot from heat and place in the sink. Run cold water over the eggs for about two minutes. Alternatively, remove eggs from the pot using a slotted spoon and place into a bowl of cold water and ice (prepare ahead of time).

Peel the eggs – the sooner the better. I do this by lightly tapping them on the edge of the sink or the counter, starting at the top and going down around the whole egg lengthwise. Repeat this process across the width of the egg (horizontal).

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12 comments

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