A hard-boiled egg has a firm yolk.
Boiled eggs are versatile as part of a breakfast or in other dishes. For example, you can use hard-boiled eggs to make deviled eggs, egg salad, Scotch eggs or as part of a Cobb salad or potato salad. Cooking the perfect boiled egg can be difficult because you cannot see the progress the egg is making through the shell. Because timing is so important for a soft-boiled egg, these should start in boiling water. Hard-boiled eggs are less likely to develop a rubbery texture if you start them in cold water instead. Add this to my Recipe Box.
Instructions
Soft-Boiled Eggs
1. Bring at least 4 inches of water to a boil in a pot.
2. Lower the eggs into the water with a slotted spoon. They should be in a single layer on the bottom of the pan.
3. Start your timer as soon as you put the last egg in the pot.
4. Turn the heat down and maintain it at a simmer throughout the cooking.
5. Remove the eggs with a slotted spoon after the correct amount of time has elapsed. For soft-boiled eggs, cook large eggs for four minutes from room temperature or six minutes from refrigerator temperature. Subtract 30 seconds for medium-sized eggs or add 30 seconds for extra-large or jumbo eggs.
Hard-Boiled Eggs
6. Place eggs in a single layer on the bottom of the pot.
7. Fill the pot with cold water until it covers the eggs by at least 1 inch.
8. Put the pan on the stove over high heat and bring the water to a rolling boil.
9. Remove the pan from the heat, cover it and leave the eggs in the water for 15 minutes. Medium eggs only take about 12 minutes and extra-large eggs need about 18 minutes. Add two minutes to any of the times if the eggs came straight from the refrigerator rather than starting at room temperature.
10. Remove the eggs from the water with a slotted spoon when the correct amount of time has elapsed. Run cold water over them until they are cool to the touch.
Tags: cold water, slotted spoon, with slotted, with slotted spoon, about minutes, amount time, amount time elapsed