The trick to great hard boiled eggs is not over-cooking them, which can leave a grey ring around the yolk and make their texture a bit rubbery.
If you boil an egg for five or 10 minutes, it becomes firm and cooked. If you boil it for hours, it becomes rubbery and overcooked.
For one to four eggs, bring the water to a rolling boil, cover the pot, and turn the heat down to its lowest setting for 12-14 minutes. For five to eight eggs, cook for 15 to 18 minutes. For nine to one dozen eggs, cook for 20 minutes.
Hard-cooked eggs, which have been quickly cooled and placed in the refrigerator in their shells should be consumed within seven days. Peeled hard-cooked eggs stored in the refrigerator should be consumed within 48 hours due to the moist egg white surface being exposed and the potential of microorganism growth.
Hard-boiled eggs are safe to eat as long as they have been handled and stored properly. The process of boiling eggs for 30 minutes or longer will effectively kill any bacteria present, such as salmonella, that could cause food poisoning if the egg was consumed raw or undercooked.
Turn the heat to high and bring the water to a rolling boil. Turn off the heat, cover, and let sit: Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly after sitting for 10-12 minutes.
Bring the water to a boil over medium heat. Then, set the timer and boil the eggs for 10 minutes. Depending on how soft you like your yolks how long to boil eggs can vary from 5 minutes to 12 minutes. The less time in the hot water, the less cooked the eggs will be.
Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
Boil for 6 – 7 minutes over medium-high heat for perfect hard boiled eggs. Using a slotted spoon, transfer them to a large bowl of ice water and let them cool for a few minutes. Or you can place them under cool running water to stop the cooking. This will also help the eggs peel easily.
Place eggs in saucepan. Fill pan with cold water until eggs are covered by one inch. Heat water over medium heat until it is at a full rolling boil. Let eggs cook for 15 seconds, then remove pan from heat, cover with lid, and leave for 20 minutes.
Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot, steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or six minutes for soft. Serve.
The hard boiled egg spins for much longer (and faster) than the raw egg. This is because the inside is solid, so the entire thing is one solid mass. The raw egg has liquid on the inside, which is not attached to the shell. The liquid inside it much harder to spin, and it slows the egg down much faster.
Cooking time for a soft-boiled egg is 3 to 4 minutes, and indeed many aficionados specify their desired doneness by referring to a "3-minute egg" or "4-minute egg." With the former, there may be a slight amount of unset white around the yolk, but with the latter, the white is fully set.
This is because the gases heat and expand within the shell and expand pressure, thus causing them to crack.
Bring eggs to boil:
Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
Bring water to a boil over high heat. Let the water rapidly boil for 30 seconds, cover and remove from heat. Let sit 4-12 minutes. 4 minutes for jammy eggs or 12 minutes for fully hard boiled eggs and 8 or 10 minutes for somewhere in between.
With all that in mind, here are the cooking times for various types of boiled eggs. The times start after the water has come to a boil and you've turned off the heat. 2 minutes - The white isn't fully set and the yolk is totally raw. 4 minutes - The white is fully set, but the yolk is thick and runny.
This article has been viewed 1,831,784 times. To tell whether an egg is raw or hard-boiled, place it on its side and spin it. If the egg spins steadily, it's hard-boiled; if it spins slowly or wobbles, it's raw. If you can't tell, stop the egg with your finger, then take your hand away.
A nine minute cook time is best for large eggs. To avoid overcooking make sure that your water never passes the 180-degree mark and be sure to use a timer. After your timer goes off, give your eggs a cool bath under cool water for a few minutes.
It calls for cooking your eggs at 85 degrees Celsius (185 Fahrenheit) for precisely six minutes. The result is an egg that is cooked through but still creamy and moist on the inside, with a deliciously thick white around the yolk that melts away as you break into it.
Saved. So-called “jammy” eggs are all the rage. If you've missed the buzz, these are eggs with yolks that have luxuriously spoonable consistency that falls midway between the runniness of a soft-cooked egg and the firmness of a hard‑cooked egg.