For ➏ eggs6 or less eggs
ice
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.
-slightly runny soft-boiled eggs: 4 m
-custardy yet firmer soft-boiled eggs: 6 m
-firm yet still creamy hard-boiled eggs: 10 m
After the 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.
Fill a bowl with ice water. Transfer the eggs to the bowl and leave them there for at least 1 m.
When ready to eat, peel the egg and enjoy.
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.
-slightly runny soft-boiled eggs: 4 m
-custardy yet firmer soft-boiled eggs: 6 m
-firm yet still creamy hard-boiled eggs: 10 m
After the 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.
Fill a bowl with ice water. Transfer the eggs to the bowl and leave them there for at least 1 m.
When ready to eat, peel the egg and enjoy.
Refrigerate any unused eggs, still in their shells, within 2 hours. They can be stored in the fridge for up to 1 week.
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