Time 8m Yield Serves: 1 Number Of Ingredients 3 Steps:
Place cold eggs in saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of eggs. Cover saucepan with lid and bring water to boil over high heat. Immediately remove pan from heat to stop boiling. With lid on saucepan, let eggs stand in water for 3 to 4 minutes (large eggs). Remove eggs and rinse under cold water. Cut off larger end with sharp knife. Place eggs in eggcups. Season with salt and pepper, if desired, and eat with small spoon.
Time 21m Number Of Ingredients 1 Steps:
Bring a medium-sized pot of water to a boil. Ensure there’s enough water in the pot to cover the eggs by about an inch. While you’re waiting for the water to boil, remove the eggs from the fridge (set them on the counter) and prepare ice water bath in a large bowl. Once the water is boiling, reduce the heat to low and use skimmer to gently and slowly add the eggs to the water. Then, turn the heat back up to a boil. Set a timer and cook the eggs for 6-7 minutes for soft boiled eggs and 12-14 minutes for hard boiled eggs. See the cook time notes above. Once the eggs have cooked to your preferred time, use the skimmer to remove the eggs and immediately submerge them in the ice water bath to stop them from cooking. Peel the eggs and enjoy.
Time 12m Yield 6 Number Of Ingredients 2 Steps:
Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place the eggs in the water. Cover pan immediately, reduce heat to medium-high, and cook for 9 1/2 minutes. Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.
Time 10m Yield 1 dozen eggs Number Of Ingredients 1 Steps:
Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel. Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel. Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
Time 8m Yield 6 servings Number Of Ingredients 2 Steps:
Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool. Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.
Yield 6 eggs Number Of Ingredients 3 Steps:
Place eggs in a pot. Cover with cold water until the eggs are covered by about 1 inch (2 cm) of water. Bring to a boil, uncovered. Once boiling, take off the heat. Cover and cook for 4-16 minutes, depending on preference (4-6 minutes for soft-boiled, 8-10 minutes for medium-boiled, 12-16 minutes for hard-boiled). In the meantime, fill a large bowl with ice and cold water, creating an ice bath. Once eggs reach desired cook-time, immediately remove the eggs from pot and place in the ice bath. Allow eggs to cool for 10-15 minutes. To peel, lightly tap the eggs on a flat surface, then gently roll back and forth (taking extra care with soft-boiled eggs). Pull away the loosened shell and peel any remaining pieces. Serve as is or incorporate into your favorite recipe that requires hard-boiled eggs. Enjoy!
Time 7m Yield 2 serving(s) Number Of Ingredients 3 Steps:
Bring the water to a rapid boil. add saltand keep it at a rapid boil. Prick the bottom (wider end) of the egg with an egg pricker Immerse in the boiling water and boil for exactly 5 minutes. Dash in cold water, crack & enjoy.
Time 50m Yield 6 Number Of Ingredients 1 Steps:
Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don’t peek. Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Number Of Ingredients 2 Steps:
Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups – perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.
Number Of Ingredients 2 Steps:
In a medium-size saucepan, bring 3 inches water to a boil. Add egg, cover, and remove pan from heat. Let stand 5 to 6 minutes. To serve, crack one end of egg and peel off some shell, then scoop out egg with a spoon.
More about “soft hard boiled eggs recipes”
Time 5m Number Of Ingredients 2 Steps:
Fill a medium sized saucepan with water and bring to a rolling boil. Make sure your eggs aren’t fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon. Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.
