Boiling Times for Eggs

Name: Boiling Times for Eggs
Cuisine: American
Ingredients: 1 Egg; 1 Boiling water; 1 tsp Salt (optional); 1 tsp Vinegar (optional); 1 Ice water

cookpad.japan @cookpad_jp

I know that there are a few other recipes that feature procedures and hints to make boiled eggs, but I decided to post my own recipe that I'm practicing based on my research.

Use 1-week-old eggs as opposed to freshly bought eggs for an even prettier, plumper, and tastier result.

Cracking the shells makes them easier to peel.

You can avoid the egg whites protruding from the shell cracks by adding salt and vinegar. Recipe by KaHal

I know that there are a few other recipes that feature procedures and hints to make boiled eggs, but I decided to post my own recipe that I'm practicing based on my research.

Use 1-week-old eggs as opposed to freshly bought eggs for an even prettier, plumper, and tastier result.

Cracking the shells makes them easier to peel.

You can avoid the egg whites protruding from the shell cracks by adding salt and vinegar. Recipe by KaHal

cookpad.japan @cookpad_jp

I know that there are a few other recipes that feature procedures and hints to make boiled eggs, but I decided to post my own recipe that I'm practicing based on my research.

Use 1-week-old eggs as opposed to freshly bought eggs for an even prettier, plumper, and tastier result.

Cracking the shells makes them easier to peel.

You can avoid the egg whites protruding from the shell cracks by adding salt and vinegar. Recipe by KaHal

I know that there are a few other recipes that feature procedures and hints to make boiled eggs, but I decided to post my own recipe that I'm practicing based on my research.

Use 1-week-old eggs as opposed to freshly bought eggs for an even prettier, plumper, and tastier result.

Cracking the shells makes them easier to peel.

You can avoid the egg whites protruding from the shell cracks by adding salt and vinegar. Recipe by KaHal

Saved

Ingredients

1Egg
1Boiling water
1 tspSalt (optional)
1 tspVinegar (optional)
1Ice water

Saved

Steps

1

Take the eggs out of the fridge and bring to room temperature. During the summer, this should take about 15 minutes; during the winter, about 30 minutes.
2

Use the back of a spoon to knock the egg's blunt end (the round side; not the pointy side) and make cracks.
3

Pour in enough water into the pot to completely cover the egg, and add salt and vinegar. Boil over high heat.
4

Use a ladle and carefully place the eggs into the pot of boiling water.
5

Lower the heat so that small bubbles float to the top, and boil the eggs over medium heat.
6

Cook the eggs until they are set to your liking. Although the cooking time will differ slightly according to the number of eggs in the pot, I've provided a list of boiling times for your reference.
7

For medium-sized eggs: Creamy: 4 1/2 minutes, Soft-set: 6 minutes, Hard-boiled: 10 minutes
8

For large-sized eggs: Creamy: 6 1/2 minutes, Soft-set: 8 minutes, Hard-boiled: 12 minutes.
9

Once enough time has passed, transfer the eggs into ice water and let them cool down.
10

Remove the egg shells carefully without taking them out of the water. Take care not to damage the egg whites.
11

Pat dry any excess water to finish.