How long 2 boil an egg

When it comes to boiling eggs, the biggest problem is that people can easily over-cook them, leading to a dark green color around the yolk, and a somewhat sulphuric taste.

Here's my method for how to cook hard boiled eggs so that they don't get over-cooked. Did you know? Older eggs are easier to peel than fresh eggs. If you are planning to make hard boiled eggs for Easter and want to make sure that the eggs are easy to peel, buy your eggs at least a week ahead of time two weeks even better, they'll keep. If you need easy-to-peel eggs and you have fresh eggs, you might want to try steaming the eggs for 15 minutes. Pour an inch of water into a pot and insert a steamer basket.

Bring to a boil. Place the eggs in the steamer basket, cover and steam for 15 minutes more or less, check! Or if you don't have a steamer basket, steam the eggs in a half inch of water. The steam penetrates the shell a bit making the eggs easier to peel. You can also steam eggs in a pressure cooker! If you've boiled a batch of eggs that you are now finding difficult to peel, try cracking the shells all around without peeling them and soaking the eggs in water for a while.

The water often seems to seep in enough under the shell to make the egg easier to peel. If you live at high altitude, let the eggs sit in the hot water longer or lower the heat and maintain a low simmer for 10 to 12 minutes. Fill a saucepan about a quarter of the way with cold water.

Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water. The more eggs that are crowding the pan the more water you should have over the eggs. Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. If you have the type of stove burner that doesn't retain heat when turned off, you might want to lower the temp to low, simmer for a minute, and then turn it off.

Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in minutes. That said, depending on your altitude, the shape of the pan, the size of the eggs, the ratio of water to eggs, it can take a few minutes more. Or if you like your eggs not fully hard cooked, it can take a few minutes less. When you find a time that works for you, given your preferences, the types of eggs you buy, your pots, stove, and cooking environment, stick with it.

If I'm cooking a large batch of eggs, after 10 minutes I'll sacrifice one to check for doneness, by removing it with a spoon, running it under cold water, and cutting it open. The big question: How long to boil an egg? The quick answer is: It takes four to five minutes to soft boil a large egg that's perfect for dipping toast soldiers into.

However, egg cooking time depends on a number of factors — personal preference, whether the eggs are refrigerated, their size and even the type of pan used.

Whether you prefer soft or hard boiled, we have put together a list of easy to follow instructions for getting great boiled eggs every time. No matter how you like your eggs boiled, our recipe suits any type of meal.

To prevent egg cracking, make a small pin prick in the shell at the rounded end to allow the steam to escape. It takes four to five minutes to soft boil a large egg. Well, yes, but the time you take to boil the egg can drastically change the outcome, so we thought it would be a good idea to outline how long you should boil an egg depending on your preferences.

Soft cooked eggs have runny yolks, but the white is firm. Runny eggs are Ideal for dipping toast soldiers or put on top of other foods to let the yolk spread among the other ingredients once cut into.

Medium-cooked eggs have a firmer, creamy golden yolk which is still a little bit runny, with the white remaining firm. Hard-boiled eggs have firm yolks and whites. Avoid cooking them for too long otherwise the protein in the white toughens and becomes rubbery.

This may be down to the slowly warming water causing the membrane to stick to the shell, which makes peeling more difficult. One thing we will say, is when lowering the egg into the pot, be careful or the egg will crack! Took the eggs straight out of the fridge, boiled my water, then put the eggs to boil for 6. Super easy straight forward. Eggs came out exact as described. Was jammy texture and not runny like a soft boiled.

Turned out perfect! I actually have a question. I love eggs, especially Jammy eggs like these. I was fortunate to get some duck eggs that are far larger. Perhaps they would be considered jumbo. Does anyone have an idea how long to cook them to get to a Jammy consistency? Grand Island, NY.

I didn't read the recipe, put the eggs in the water and turned on the gas, panicked but only slightly, I mean, considering the state of the world, this is not a big deal , removed the eggs, let the water come to a boil, dropped the eggs into the boiling water breaking two of the shells, read the recipe and wondered — for six and a half minutes — what the heck I could make for dinner, moved the pan to the sink and flooded it with cold water, and then ate two pealed eggs with melted butter, salt, and freshly ground pepper.

They were amazing and had quite jammy yolks! Seattle, Washington. Great recipe for guidance. I took them right out of the fridge and ran them under warm water for about 30 seconds and then put them into a pot with a medium rolling boil for 7 minutes and they came out perfectly jammy on the first try!

Made adjustments to this recipe based on the comments. Ingredients 4—8 servings 4—8 large eggs. Preparation Step 1 Bring a large saucepan of water to a boil over medium-high heat. Step 2 Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.