There are 2 types s of boiled eggs: soft boiled and hard boiled.
These two are different differ on the firmness of white and the yolkSo, are you ready to boil eggs? Follow these steps below for soft boiled, hard boiled, and anywhere in between.
Steps for that perfect hard boiled eggs
- First, you need to prepare a large pan with cold tap water.
- Wash the eggs and put them in the pan. Make sure the water level is enough to cover the eggs. Eggs must be fully submerged at least an inch into the water.
- Cover the pan and bring to a boil. Once water is boiling, set the timer to 7-8 minutes to achieve the ideal soft and creamy yolk and firm whites.
- Using a ladle or thong, transfer the eggs into a bowl with ice cold water. Or bring the bowl with eggs to the sink, and place it under running water.
- Peel the eggs and serve.
Here’s another way to boil eggs using a pan:
- Place washed and uncooked eggs in a large pan with cold water.
- Cover the pan and bring to a boil
- Once the water has reached a boil, remove from the stove.
- Do not remove the cover. Let the eggs stay in the pan for minutes (depends on how firm or soft the yolk and whites)
- Set the timer for 6 minutes if you like a medium boiled egg, 8 to 10 minutes for firm hard boiled eggs.
- Once the timer goes off, transfer the eggs in a large bowl with ice cold water. Or you can put the boiled eggs in the freezer to stop the cooking process.
- Peel and then serve.
Now, if you do not have the ideal kitchen set-up, you can still enjoy boiled eggs in the morning or any time of the day using a rice cooker.
How to boil eggs in a rice cooker
- Fill the rice cooker with water
- Place washed eggs into the rice cooker. The water level must be at least an inch above the eggs.
- Push down the cooker button, close the lid, and set the timer. Still, timer depends on how you like the eggs to be done. On average, to achieve the perfect hard boiled eggs with firm yolk and whites, it takes 20 minutes of boiling. For eggs with runny yolk, it takes about 12-15 minutes.
- Once the timer rings, carefully transfer the eggs in a bowl with ice cold water or place the eggs under a running water to halt the cooking process. Wait for a minute before you start peeling the eggs.
Here’s another trick that you can try if you love rice and want to save time cooking. This method is very popular among Asians and students who do have the room for a stove and regular kitchen set-up.
How to boil eggs with rice
- Rinse or wash the rice and place it in the cooker.
- Use the rice cup to measure the amount of water needed. Depending on the amount of rice you are cooking, the water level should be proportional.
- Add the washed eggs into the rice. Carefully place the eggs on upright position.
- Cover the rice cooker with the lid. The cover must not be removed throughout the cooking process.
- Push down the cooker button.
- Wait until the “warm” button lights up. Let the eggs sit for 2-3 minutes.
- Using a thong or a ladle, transfer the cooked eggs into a bowl with ice cold water.
- Once you get the eggs completely cold, remove from the bowl and start peeling.
- Serve and sprinkle with your favorite herb and spices. Or you can store the eggs in the refrigerator.
Now, how to boil eggs without boiling by themselves? This method can be done using a rice cooker or steamer.
- Fill the cooker or pot with water. The amount of water depends on the number of eggs you are going to cook. Ideally water level should be an inch or two from the bottom. Then, bring to boil.
- Carefully place the washed eggs into the steamer basket and put inside the rice cooker or pot.
- Set the stove to high heat, cover the steamer or pot.
- Once water is boiling, set the stove to medium heat. Let the eggs cook to your preferred doneness.
- For the steaming process, it will take 6-7 minutes to achieve the best soft boiled eggs, 10 minutes for medium boiled eggs, and a maximum of 15 minutes for hard boiled eggs with firm yolks and whites.
- Put the eggs in an ice bath. Let the eggs sit for a minute or two.
- Crack, peel the eggs and serve.
Lastly, how to peel boiled eggs:
- Tap and crack the bigger fat end (not the pointed part) on a hard surface and roll the egg to shatter more the shell
- Or you can use a spoon by cracking the fat end of the egg, and then slip the spoon under the shell. Just follow the curve of the egg and rotate until the shell is entirely removed.
Some say that is it easy to peel not-so-fresh eggs. Some even suggested adding salt, vinegar, or baking soda to the water when boiling eggs. It won’t hurt if you would like to make your own experiment. What is important is finding what works for you best.
In addition, do not forget that some factors that need to be considered when it comes to boiling or steaming time. The process varies depending on the size of the eggs, and the quantity of the eggs, and how you like your eggs done.
The bigger the size of the eggs, the more time it needs to cook. Also, boiling or steaming time depends if you are cooking in a single or double layer.
How long do you boil an egg?
- 5 minutes: set white and runny yolk – just right for dipping into.
- 6 minutes: liquid yolk – a little less oozy.
- 7 minutes: almost set – deliciously sticky.
- 8 minutes: softly set – this is what you want to make Scotch eggs.
- 10 minutes: the classic hard-boiled egg – mashable but not dry and chalky.
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Can you eat 2 week old hard boiled eggs?
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Can you overcook hard boiled eggs?
The biggest issue with hard–boiled eggs is one that you probably wouldn’t notice if you‘ve been eating them the same way all your life, and that’s that you‘re overcooking them, which is where the dark ring around the yolk comes in — plus bad texture.
Is 20 minutes too long to boil eggs?
Is it OK to eat 2 eggs a day?
How do you peel an egg without the shell sticking?
Why won’t my boiled eggs peel easily?
Why are my hard-boiled eggs so hard to peel?
Do eggs peel better warm or cold?
Eggs, especially the whites, are packed with protein. But the process also makes boiled eggs difficult to peel. “Proteins are very sticky. When the egg white cooks, it can bind to the membrane and the shell,” Davies says.