How to boil eggs – Bring water to a boil first, add eggs, start the timer. 6 minutes for runny yolks, 8 minutes for soft boiled (my go-to!), 10 minutes for hard boiled. Peel under water to make life easier.
After cramming directions for how to boil eggs in the notes of more recipes than I can count, I figured it was high time to share a proper recipe. So here is how I boil eggs!
How to boil eggs
This method will produce consistent results to the level of doneness you desire no matter what pot you use and how weak or strong your stove is.
Boil water first.
Gently lower in fridge-cold eggs.
Lower the heat slightly – so the eggs don’t crack due to being bashed around but water is still at a gentle boil.
Start the timer – 6 minutes for runny yolks, 8 minutes for soft boiled, 10 minutes for classic hard boiled, 15 minutes for unpleasant rubbery whites and powdery dry yolks.
Transfer into a large bowl or sink of cold water.
Peel under water starting from the base (it’s easier).
And that’s all you need to know. But if you’re wondering about the why, read on!
How long to boil eggs
Dippy eggs and soldiers – 3 minutes (can’t peel)
Runny yolks – 6 minutes
Soft boiled – 8 minutes
Hard boiled – 10 minutes
Remember, lower fridge-cold eggs into boiling water then start the timer!
My egg boiling rules & the why
Boil water before adding eggs – Your water boils faster than mine, because you have a better pot and stronger stove. So if we both start with eggs in cold water then bring it to a boil, our egg cook times will be different.
Plus, at what point really do you consider the water to be boiling so at what point do you start the timer? And who wants to stand over a pot, waiting for that exact moment it comes to a boil so you can start the timer? Remove that variable! Always start your eggs in boiling water.
Lower heat slightly once eggs are added – So the eggs aren’t bashed around so they crack. But keep the water at a gentle boil / rapid simmer else you will lose heat. Goal: maximum water bubbling without eggs cracking.
Fridge-cold eggs – Insurance policy for creamy / runny yolks, eggs are consistently easier to peel, pls there’s a consistent baseline for everyone boiling eggs. 8 minutes for a room temperature egg = hard boiled, fridge cold egg = soft boiled!
Egg size – The egg cook times provided above are for “large eggs” which are sold in cartons labelled as such. “Large eggs” are ~50 – 55g / 2 oz each, a size prescribed by industry regulations. For other egg sizes:
– Extra-large eggs (60g/2.2 oz): add 30 seconds
– Jumbo eggs (65g /2.5 oz): add an extra 1 minute
– Emu eggs: separate recipe coming one day….. (maybe!😂)Don’t crowd the pan – Small saucepan and too many eggs = not enough heat in the water per egg = slower cook time.
Saucepan size – A 18 cm / 7″ saucepan is suitable for 6 eggs, a 16cm / 6″ pan for 4 eggs.
Save ice for cocktails – Ice is precious around these parts. There’s no need to waste them on your morning eggs! A bowl of cold tap water is enough to stop the cooking process.
Peel from the base – It’s easier. Try it.
Peel under water – Also easier. Try it!
What type of boiled eggs I use for what
Dippy eggs for soldiers (3 minutes) – Made for dipping in toast sticks (pictured above), these cannot be peeled as only the outer rim of the whites are set. The yolks are runny as is the inner layer of egg whites, so you can mix it up and dip the bread sticks in.
Runny yolks (6 minutes) – I don’t use these very often because they are a bit of a pain to peel because the egg whites are just barely set so they are rather delicate! Usually if I’m after a runny yolk I’ll do poached eggs (such as for Eggs Benedict) or fried eggs sunny-side up (for burgers). Just easier to handle and cook, I find.
What I use them for – Caesar salad and on toast with avocado in some form (smashed/smeared, guacamole or avocado sauce).
Soft boiled eggs ⭐️ (8 minutes) – My favourite and default boiled egg because it is at its best! Cooked so the yolk is just set which means it is at its optimal creaminess. But the yolk is cooked enough so it doesn’t run when you cut it.
What I use them for – salads (Nicoise, chicken pasta salad, Gado Gado), studded throughout fish pie and for my favourite egg sandwiches.
Hard boiled eggs (10 minutes) – The other alternative level of doneness for the above listed salads. I prefer soft boiled rather than hard boiled simply because the yolks are creamier and the whites are softer.
Overcooked eggs (12 minutes+) – Powdery yolks and rubbery whites are not to my taste, but do your eggs as you wish! I just hope nobody is aiming for the dreaded grey ring around the yolk. That’s as overcooked as you can get!
Egg cracking problems?
To prevent eggs cracking:
Lower the eggs in gently using a slotted spoon or similar – don’t drop them in from a height!
Reduce the heat slightly as soon as the eggs are added so the water isn’t bubbling so furiously that the eggs are thrown around so violently that they crack.
The other thing that can cause egg cracking is thin shells. The thickness of shells varies which can come down to the chicken breed and the quality of the chickens – and therefore the eggs. Do you use free range eggs?
Crater eggs
As for the burning question about why some eggs peel neatly and others end up cratered like the moon? Ahh, so much information out there! The only thing I know for sure is that older eggs peel more neatly than fresh eggs. This is simply because the membrane of freshly laid eggs is adhered more firmly to the shell so it’s harder to peel off. The older the egg, the more that membrane degrades = easier to peel.
I find eggs purchased from the store that I’ve had for a week+ in the fridge almost always peel neatly.
And onwards!
And that, my friends, is all the pertinent information I have to impart on the matter of boiling eggs. Go forth and enjoy your new egg boiling life, with guaranteed perfectly boiled eggs every single time!
And for egg boiling experts – share your tips. I love learning new things! – Nagi x
Watch how to make it
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How to boil eggs
Ingredients
- Large eggs , fridge cold (55g/2oz each, Note 2)
Instructions
- Water level 3cm/1" – Fill the saucepan with enough water so it will cover the eggs by 3cm / 1" or more.
- Boil first then add eggs – Bring to a rapid boil over high heat. Using a slotted spoon, gently lower fridge-cold eggs into the water.
- Lower heat – Reduce the heat slightly to medium high – water should still be bubbling but not so much the eggs are being bashed around so roughly they crack. (Note 3)
- Start the timer once all the eggs are in. – Dippy solders: 3 minutes (can't peel)– Runny yolks: 6 minutes– Soft boiled: 8 minutes– Hard boiled: 10 minutes
- Cool 10 minutes – Remove eggs using a slotted spoon into a large bowl or sink filled with plenty of cold tap water to cool the eggs. (Ice – Note 4) Cool 10 minutes.
- Peel from base in water – Crack the base of the shell by tapping it on the counter, then peel under water from the base (it's easier).
- Storing – Hard boiled eggs can be stored in the fridge for up to 7 days (peeled or unpeeled). Freezing not recommended (whites go weird).
Recipe Notes:
Egg doneness
Start timer once eggs put into boiling water:- Dippy soldiers (3 min) – Made for dipping toast stick in (see photo in post). Only outer rim of whites set. Can’t be peeled.
- Runny yolks (6 min) – Barely set whites, runny yolk. Delicate to peel. For runny yolks I usually do poached eggs or sunny-side up.
- Soft boiled (8 min) my favourite – Soft set but fully cooked whites, fully set yolks but a bit jammy. My favourite / most used.
- Hard boiled (10 min) – Firmer whites and fully cooked yolks but not dried out.
- Overcooked (15 min) – No! Unpleasantly firm rubbery whites and powdery dry yolks.
1. Don’t crowd the eggs, they will take longer to cook! Saucepan size for number of eggs: 16cm/6″ – up to 4 eggs 18cm/7″ – 6 eggs More eggs = larger pot 2. Egg size – Eggs are sold in different sizes. The cook times provided in the recipe are for large eggs (55g/2oz each in the shell), sold in cartons labelled as such. For extra-large eggs (60g/2.2oz) add 30 seconds, for jumbo eggs (65g/2.5oz) add 1 minute. 3. Egg cracking – Lower heat as needed to prevent eggs from cracking but goal is to keep it at a gentle boil / rapid simmer. If the water is still, there is not enough heat and your eggs are not cooking fast enough! Still got cracking issues? Thin shells is a problem (are you using free range?) and sometimes eggs already have a hairline fracture (can be invisible). 4. Ice water – there’s no need to waste precious ice for the water though if you have an abundance of ice, feel free to go ahead as it will speed up the cooling time. Just be sure to use enough tap water to cool the eggs. Nutrition per egg.
Nutrition Information:
Life of Dozer
Size context: large eggs and jumbo paws.
Thank You! I always forget to try this method and I finally got a chance. I did the 10 min boil and it looked exactly like your eggs, I was so delighted. What surprised me the most was the egg white portion, which I’ve always really disliked, was so tender. We absolutely loved these as our protein on our big green salads with a coarse grind of pepper and a sprinkling of flake salt. Can’t wait to make more for deviled eggs.
Taking eggs from the fridge straight into hot water, I always make a small hole in the wide end of the egg. Stops cracking, bursting whatever. Vinegar in the water will reduce the loss of contents in the event the egg does crack.
I followed your recipe for hard boiled eggs and it was great. I added one thing I got from my sister. I added a little salt and white vinegar to the boiling water and they peeled super easy. I boiled 12 eggs and added 1 tsp. sale and about 3 Tbsp. vinegar. They peeled lickety split.
The first egg I put into the boiling water popped immediately. It didn’t get bashed. It popped immediately because the water was boiling from pressure or something. I’m going to go ahead and put the eggs in cool water and do it gradually.
What’s the best egg pickling recipe. I like the beet juice ones.
Perfect soft boiled eggs!! I have never boiled an egg in my life (I’ve always preferred scrambled or fried) but they came out perfectly after one try following these instructions.
Once the water starts boiling, I immediately turn it off, add my eggs and then cover the pot. I haven’t found it necessary to keep the fire on. Just my two cents.
Just fabulous!! Thank you. Truly impressed with how great and easy this recipe is! 🙌🙌🙌
The instructions worked perfectly! As to peeling eggs underwater, I don’t have a swimming pool but my neighbor was nice enough to let me use theirs.
If you boil an egg for 6 minutes, it is hard boiled. If you boil an egg for 3 minutes or more, it will be hard boiled.
I just tried the egg boiling method from RecipeTin Eats and it’s a game changer! The guide was so detailed and easy to follow, resulting in perfectly cooked eggs just the way I like them. The tips on egg size and peeling were especially helpful. I never knew boiling eggs could be this foolproof. Thanks, Nagi, for making my breakfast routine so much easier!
Thank you for making the point about the ice 🙌 my sentiments exactly 😆
Also, pawfect eggs to paws 🐾 visual!
It is about time that someone wrote down the most simple exact steps to take to boil an egg. Thank you thank you thank you!
Love the recipe and the pictures/description have made perfect hard boiled eggs every time. Thanks
Thank you for easily summarizing!!
I like the way you think!
Yikes, all these times are wrong, if you boil for 2-3 min you get soft boiled yolks (not “runny” but thick like honey). Your “15 min” is not overcooked, it is a classic hard boiled egg. What you consider “hard boiled” is called a plasticine yolk, where the yolk has the texture of silly putty. Truly an abomination and not a goal at all. Gross mouth texture for sure. If you are making a hard boiled egg, you want dry yolk to mash and mix with mayo/mustard anyways, a plasticine yolk does not do that at all, it sticks together and makes a mess.
Perfect. Thank you. Seems so simple to make hard boiled eggs…but this recipe perfects it. The eggs were amazing. Best ever.
I appreciate your clear explanations and the emphasis on safety throughout the process.
It’s evident that you care about your readers’ well-being and want us to tackle these issues safely and effectively.
Your blog has become my go-to resource for appliance-related issues,
and I’ll be sure to share it with friends and family who might face similar problems with their appliances.
Keep up the fantastic work!
I have had good success with this method for hard boiled eggs, but unfortunately found the soft boiled to be a combination of overcooked outer rim of white and raw everything else. I think they needed more time in the water and to not be cooled down. I would be keen to hear others’ thoughts.
I just realised my eggs are marked as “jumbo” on the packet despite looking like normal sized eggs to me. So it’s likely my error in not adjusting the cooking time. I’ll try adjust next time and will report back if I get better results!
Delicious