Ingredients
Scale
- 4 cold eggs
Instructions
- Place 4 cold eggs (up to 6, just don’t crowd the pan) in a medium saucepan and fill with cold water, covering the eggs by an inch. Add 1/4 to 1/2 teaspoon of baking soda to the water – this will help the shell peel off easy. Add too much and it can lead to a sulfur flavor. (Typically fresher eggs are harder to peel, older eggs are easier, but this is has seemed to help me with the peeling.)
- Boil – Place the pan over high heat and bring the water to a boil, uncovered. The water should come to a full, rolling boil. Meanwhile, fill a large bowl with ice water.
- Remove– as soon as the water comes to a boil, remove the pan from heat and cover the pan. Don’t forget about the pan on the stove and let the eggs boil for too long or they will over cook.
- 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 eggs. Here’s how long each will take:
- For jammy soft-boiled eggs: Lower the temperature to maintain a gentle boil. Let it cook for 6 1/2 minutes.
- For firm hard-boiled eggs: 13 minutes
- Transfer the eggs to the bowl of ice water and leave them there for at least 1 minute.
- Peel – when ready to eat, peel the eggs and enjoy – and you will be able to peel them, I promise! I think I might be ready to make deviled eggs at this rate!
Notes
*Update – I’ve found another great way to make hard-boiled eggs – in my Instant Pot! I understand not everyone has an Instant Pot, but I recently got a new stove and if I’m being real, it’s taking some getting used to and I’ve had to eat one too many ugly black-ringed eggs. For some reason it takes it awhile to get to that rolling boil and the extra time the eggs are in the water has been leaving the black ring. Sure I ate them – less food waste in this house when at all possible – but they weren’t the most appetizing to look at! So, now an Instant Pot, easy, full-proof way for me (until I figure said stove out!)
- Cook Time: 10 minutes
- Category: Breakfast