The Perfect Boiled Egg
Eggs are such an excellent way to add a pop of protein to basically any meal.
When making salads, I tend to reach for boiled eggs, as they have so many applications; they can be eaten hot or cold, prepped ahead of time, marinated, mixed or served on the side. I personally like mine with a well-cooked but not rubbery white, and a yolk that’s not runny but still bright yellow.
For this guide I use 70 g (2 1/2 oz) eggs. If yours are bigger or smaller, add or subtract a minute in cooking time for every 10 g (1/4 oz) difference.
Jammy yolks – 7 minutes
Perfect – 9 minutes
Hard-boiled – 12 minutes
Ingredients 1
eggs, recommended
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Method 8
Bring a pot of water to a boil and prepare an ice bath with ice and cold water.
Prick the bottom of your eggs with an egg pricker if you have one. Using a tablespoon, lower the eggs into the boiling water, one at a time.
If cooking a few eggs at once, gently stir the water for the first 30–60 seconds of cooking time to ensure the heat is evenly distributed through the water, then reduce the heat so the eggs don’t bounce around.
Cook for 7–12 minutes, depending on how runny you like your yolk.
Once cooked, drain the water and transfer the eggs to the ice bath for 5–10 minutes. (Alternatively, you can cool your cooked eggs under running water, but this method doesn’t shock the membranes like the ice does, so the shell may not come away easily.)
Once cool, roll the eggs on the counter, applying enough pressure to gently crack the shell all over.
Starting with the indent at the base of the egg, break the shell and peel it off, rinsing the peeled egg under running water to remove any stubborn pieces of shell.
Eat immediately, or pop in the fridge for later.
Jessica Prescott's tips
Cooking time for your perfect egg
Jammy yolks – 7 minutes
Perfect – 9 minutes
Hard-boiled – 12 minutes
Boiled eggs, both peeled and unpeeled, will last for up to 7 days in the fridge.
