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Perfect Boiled Eggs

Whether you like them soft-boiled or hard boiled, this recipe explains all the factors involved in making a perfectly boiled egg for your setup. As a bonus, I've also tested several methods of making eggs easier to peel and have come up with the best method for peeling boiled eggs.
Course Basics, Brunch
Cuisine American, Best, British
Level Beginner
Main Ingredient Egg
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegetarian
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 6 eggs
Calories 71kcal


  • 6 large eggs


  • Take the eggs from the refrigerator, then tap the bottom of each egg on a curved surface (like the back of a spoon) to make a small circular crack through the shell. Be careful not to rupture the inner membrane.
    The trick to making easy to peel boiled eggs is to make a small circular crack in the bottom.
  • Put 6 eggs in a pot that's big enough to hold 12 eggs and add cold tap water to the pot until the eggs are covered by 1-inch of water.
    Brown eggs in a pot large large enough to hold double the amount of eggs, covered with an inch of water.
  • Put the pot on a burner over high heat until the water comes to a boil.
    Brown eggs in a large pot at a rolling boil.
  • Set a timer for your desired doneness (see times above), and turn off the heat.
  • Remove the boiled eggs from the water when they are done repeatedly cover the eggs with cold water until the water doesn't warm up anymore. Let them soak in this cold water for at least 20 minutes.
  • Crack every bit of shell by tapping firmly with the back of a spoon and then peel the egg from the bottom in a spiral pattern towards the top. Be sure to keep the egg wet at all times.


Calories: 71kcal | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Vitamin A: 270IU | Calcium: 28mg | Iron: 0.9mg