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Simple, reliable boiled eggs with consistent soft or hard yolks every time.
Print Recipe
Course: Breakfast
Cuisine: American
Calories: 78
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 1 pot of water for boiling
  • 1 bowl of ice for cooling
  • 1 pinch salt (optional)

Equipment

  • saucepan
  • bowl
  • Slotted Spoon

Method
 

  1. Place the eggs in a saucepan and cover with cold water by one inch.
  2. Bring the water to a gentle boil over medium heat.
  3. Cover the pot, turn off heat, and let sit 6 minutes for soft-boiled or 10 minutes for hard-boiled.
  4. Prepare an ice bath while the eggs cook.
  5. Transfer eggs to the ice bath for 5 minutes.
  6. Crack the shells and peel under running water.
  7. Serve immediately or refrigerate up to five days.

Nutrition

Calories: 78kcalCarbohydrates: 0.6gProtein: 6gFat: 5gSaturated Fat: 1.6gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2gCholesterol: 186mgSodium: 62mgPotassium: 63mgSugar: 0.5gVitamin A: 5IUCalcium: 2mgIron: 3mg

Notes

Adjust timing to achieve your preferred yolk texture.

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