Boil Eggs

Boiled eggs are an affordable, healthy option that just about anyone can make. You don't need to be a culinary genius to make them, either. You only need to perfect the timing. They can be used in recipes or eaten as a snack, as part of a meal, or on the go. You can make a few extra boiled eggs and keep them in the fridge for a quick breakfast or snack. People of all ages can enjoy them. Plus, they're easier to make and healthier than fried eggs. Whether you like your eggs hard-boiled, soft-boiled, or somewhere in the middle, follow this guide to make the most perfect boiled eggs for your taste.

The perfect soft-boiled egg has a silky, smooth white and a creamy, custard-like yolk. The perfect hard-boiled egg has a firm, but not rubbery white, and a smooth, just-cooked yolk with no green tinge around the outside. The green tinge can appear when the eggs have been overcooked and the sulfur in the white reacts with the iron in the yolk. Some people like their eggs right in between the two. The timing and temperature have to be just right, or else your eggs won't turn out perfect. You can make one type or both at the same time. Just remove the soft-boiled eggs from the water with a slotted spoon before the other ones are finished cooking. Soft-boiled eggs are commonly eaten for breakfast with toast, and they're often served with Japanese-style ramen. Hard-boiled eggs are often eaten cold or used in salads or other recipes. Which type of egg to choose depends on your preference and menu.

1. 1
   Depending on the number of eggs you wish to make, fill a medium or large saucepan with water, and bring it to a soft boil

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   Starting the eggs in boiling water instead of cold will make them easier to peel. Do not let the water boil too vigorously, or it can cause the egg shells to crack. Medium-high heat is ideal.

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2. 2
   Lower the eggs into the boiling water with a slotted spoon

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   Add the eggs carefully to avoid cracking the shells.

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3. 3
   Let the eggs boil for about 30 seconds, and then turn the heat down to low

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   Cover the pot with a lid to hold in the heat. Turning the heat down to a simmer will help keep the whites from cooking too fast before the yolks, which can make them rubbery and create an unpleasant smell.

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4. 4
   For soft-boiled eggs, let the eggs cook for 4 to 5 minutes

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   These eggs are perfectly cooked when the white is mostly firm and the yolk is orange or dark yellow, shiny and custard-like. You can serve soft-boiled eggs in a cup. Use a spoon to make a small crack on the pointed part of the egg. If you have egg scissors, you can use them to cut the shell. Make sure that the hole is large enough so that you can fit a spoon or toast slices into it before serving.

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5. 5
   For medium-cooked eggs, let the eggs cook for 7 to 8 minutes

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   These eggs are perfectly cooked when the white is fully cooked and the yolk appears dense and slightly moist with a dark yellow or orange color. The center may be cooked slightly less than the outer edges. These eggs are great when eaten on their own with salt, pepper or other seasonings, or they can be sliced and used to garnish other dishes such as salads.

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6. 6
   For hard-boiled eggs, cook the eggs for 11 to 12 minutes

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   Hard-boiled eggs are perfectly cooked when the whites are fully cooked but not rubbery, and the yolk is fully cooked, light yellow and firm without any green tinge on the outside. The eggs are overcooked if they have rubbery whites, green around the yolk and a strong smell. If this happens, cook the eggs for a minute or two less the next time. Just like medium-cooked eggs, hard-boiled eggs can be eaten on their own or used in recipes such as deviled eggs or egg salad.

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7. 7
   Pour out the hot water and immediately place the eggs in a large container filled with ice water

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   Let them cool for a few minutes before peeling. The difference in temperature causes the eggs to shrink within the shell, which makes them easier to peel.

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8. 8
   Tap the eggs gently on the counter top and roll them in your hands to loosen the shell

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   Peel the eggs under cold, running water.

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• If you live at a high altitude, it may have a slight effect on the time it takes to boil eggs, and they can take a few minutes longer to cook. The starting temperature of the eggs, the size of the pot and the amount of water can also make a difference. The cooking times in the article are based on eggs just taken out of the refrigerator.
• It may take a few tries before you find the perfect timing for your eggs. Keep note of exactly how long you've cooked the eggs so that you can adjust the time as needed in the future.
• Hard-boiled eggs will keep for up to a week in the fridge if left in their shells. Peeled eggs, soft-boiled eggs and medium-cooked eggs should be eaten the same day.
• Fresher eggs may be harder to peel than slightly older ones, so it may help to keep them in the fridge for a week after purchasing before cooking them.

One large boiled egg has around 80 calories and 6 grams of complete protein. This is an ideal number of calories for a small snack, and the protein will help you feel full. If you want to lower the calories even more, just scoop out the yolk, where most of the calories are contained. Boiled eggs are great for people who want to lose weight, and they perfectly suit a low-carb or paleo diet. They're a great source of B vitamins, and they also provide iodine, selenium and vitamin D, which are difficult nutrients to find in food. Eggs also provide you with calcium, iron and phosphorus. Most of the fat in eggs is monounsaturated and polyunsaturated, which is good for your health. These fats can help keep your blood glucose and cholesterol levels stable.

If you have problems with any of the steps in this article, please ask a question for more help, or post in the comments section below.

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