How to boil eggs
This method will produce consistent results to the level of doneness you desire no matter what pot you use and how weak or strong your stove is.
- Boil water first.
- Gently lower in fridge-cold eggs.
- Lower the heat slightly – so the eggs don’t crack due to being bashed around but water is still at a gentle boil.
- Start the timer – 6 minutes for runny yolks, 8 minutes for soft boiled, 10 minutes for classic hard boiled, 15 minutes for unpleasant rubbery whites and powdery dry yolks.
- Transfer into a large bowl or sink of cold water.
- Peel under water starting from the base (it’s easier).
And that’s all you need to know. But if you’re wondering about the why, read on!
How long to boil eggs
- Dippy eggs and soldiers – 3 minutes (can’t peel)
- Runny yolks – 6 minutes
- Soft boiled – 8 minutes
- Hard boiled – 10 minutes
Remember, lower fridge-cold eggs into boiling water then start the timer!
My egg boiling rules & the why
- Boil water before adding eggs – Your water boils faster than mine, because you have a better pot and stronger stove. So if we both start with eggs in cold water then bring it to a boil, our egg cook times will be different.Plus, at what point really do you consider the water to be boiling so at what point do you start the timer? And who wants to stand over a pot, waiting for that exact moment it comes to a boil so you can start the timer? Remove that variable! Always start your eggs in boiling water.
- Lower heat slightly once eggs are added – So the eggs aren’t bashed around so they crack. But keep the water at a gentle boil / rapid simmer else you will lose heat. Goal: maximum water bubbling without eggs cracking.
- Fridge-cold eggs – Insurance policy for creamy / runny yolks, eggs are consistently easier to peel, pls there’s a consistent baseline for everyone boiling eggs. 8 minutes for a room temperature egg = hard boiled, fridge cold egg = soft boiled!
- Egg size – The egg cook times provided above are for “large eggs” which are sold in cartons labelled as such. “Large eggs” are ~50 – 55g / 2 oz each, a size prescribed by industry regulations. For other egg sizes:– Extra-large eggs (60g/2.2 oz): add 30 seconds
– Jumbo eggs (65g /2.5 oz): add an extra 1 minute
– Emu eggs: separate recipe coming one day….. (maybe!😂) - Don’t crowd the pan – Small saucepan and too many eggs = not enough heat in the water per egg = slower cook time.
- Saucepan size – A 18 cm / 7″ saucepan is suitable for 6 eggs, a 16cm / 6″ pan for 4 eggs.
- Save ice for cocktails – Ice is precious around these parts. There’s no need to waste them on your morning eggs! A bowl of cold tap water is enough to stop the cooking process.
- Peel from the base – It’s easier. Try it.
- Peel under water – Also easier. Try it!
What type of boiled eggs I use for what
- Dippy eggs for soldiers (3 minutes) – Made for dipping in toast sticks (pictured above), these cannot be peeled as only the outer rim of the whites are set. The yolks are runny as is the inner layer of egg whites, so you can mix it up and dip the bread sticks in.
- Runny yolks (6 minutes) – I don’t use these very often because they are a bit of a pain to peel because the egg whites are just barely set so they are rather delicate! Usually if I’m after a runny yolk I’ll do poached eggs (such as for Eggs Benedict) or fried eggs sunny-side up (for burgers). Just easier to handle and cook, I find.What I use them for – Caesar salad and on toast with avocado in some form (smashed/smeared, guacamole or avocado sauce).
- Soft boiled eggs ⭐️ (8 minutes) – My favourite and default boiled egg because it is at its best! Cooked so the yolk is just set which means it is at its optimal creaminess. But the yolk is cooked enough so it doesn’t run when you cut it.What I use them for – salads (Nicoise, chicken pasta salad, Gado Gado), studded throughout fish pie and for my favourite egg sandwiches.
- Hard-boiled eggs (10 minutes) – The other alternative level of doneness for the above-listed salads. I prefer soft-boiled rather than hard-boiled simply because the yolks are creamier and the whites are softer. For some specific recipes like Devilled eggs, however, you need hard-boiled.
- Overcooked eggs (12 minutes+) – Powdery yolks and rubbery whites are not to my taste, but do your eggs as you wish! I just hope nobody is aiming for the dreaded grey ring around the yolk. That’s as overcooked as you can get, and good for not much at all!
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