4 minutes for slightly set yolk and set white. 5 minutes for a medium cooked firmer yolk and white. 6 minutes for hard boiled with lightly soft yolk. 8 minutes for firmly hard boiled.
As soon as eggs start to boil, let boil for 10-12 minutes (I do 11 minutes). Set timer to help. Immediately remove from heat and set pot in a clean/cleared out sink.
8 minutes: firm egg whites with a fully set but jammy yolk. 10 minutes: firm egg whites with a firm pale yolk that's just a bit soft in the center. 12 minutes: firm egg whites with a firm hard-boiled yolk. 14 minutes: firm egg whites with a crumbly, dry pale yolk (ideal for deviled eggs)
A soft boiled egg is boiled for a shorter amount of time, typically 4-6 minutes, so that the yolk remains runny while the white is only partially set. A hard boiled egg is boiled for a longer amount of time, typically 10-12 minutes, so that both the yolk and white are fully cooked and solid.
Overcooked hard-boiled eggs are safe to eat (in moderation) as they release a minimal amount of iron sulfide, which would be dangerous if consumed in excess. If an egg is overcooked, it'll develop a bluish-green tint around the yolk, but as long as it is fresh, it can be eaten safely.
Once the water is boiling, reduce the heat to low (so that there's no bubbles) and use skimmer to gently and slowly add the eggs to the water. Then, turn the heat back up to a boil. Set a timer and cook the eggs for 6 to 7 minutes for soft-boiled eggs and 12 to 14 minutes for hard-boiled eggs.
If you're wondering how to tell an egg is hard boiled, set it on the counter and give a quick spin. Once it's moving, tap your finger on it to stop the spinning. Eggs that are cooked will spin easily and rapidly and stop quickly.
Starting eggs in cold water greatly increases the chances of shell-sticking. Even with two-week-old eggs, starting cold resulted in eggs that had just over a 50% success rate for clean peeling. Eggs started in boiling water or steam came out well above 90%.
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. After cooking, transfer the eggs to a bowl of ice water.
4 minutes for slightly set yolk and set white. 5 minutes for a medium cooked firmer yolk and white. 6 minutes for hard boiled with lightly soft yolk. 8 minutes for firmly hard boiled.
If the egg's shell is cracked, egg white will leak out into the boiling water. This reduces the mass of the egg, making it easier for the less-dense egg to float. Some bits of boiled egg white will float around in the saucepan of boiling water, which is unattractive but harmless.
It is important to bring them to room temperature first and then use them. If you put cold eggs directly in hot water for boiling, there are high chances of them cracking up. This is because the gases heat and expand within the shell and expand pressure, thus causing them to crack.
Once water is boiling, add the eggs and adjust the temperature to maintain a rolling boil. Start a timer for 12 minutes and prepare an ice bath. When the timer goes off, remove eggs from the pot and immediately place into ice bath for at least 10 minutes before peeling.
Starting the cooking with cold water decreases the chances of eggs cracking as you add them to a hot pan of water. It also evens out the cooking time so it doesn't matter if your eggs were cold from the fridge or at room temperature. Overcooked eggs are harder to peel. Use a timer and stick to it.
Hard-boiled eggs are an excellent source of lean protein. They'll fill you up without packing in too many calories, which is helpful if you want to lose weight. The protein in hard-boiled eggs also works alongside vitamin D to promote prenatal development.
Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo). Transfer the eggs to a bowl of ice water and chill for 14 minutes.
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.
You only need 12 Minutes for Perfect Hard Boiled Eggs
So here's the great reveal. If you follow these simple steps, you'll achieve perfect hard boiled eggs every time: STEP 1 – Choose a pot that is deeper than the eggs.
Eggs in General
Hard-cooked eggs may be difficult to peel if they are very fresh. This is because an egg shrinks inside during storage, which pulls the inner membrane away from the inside of the shell. For this reason, a hard-cooked egg will peel more easily if it has been stored for 1 or 2 weeks before it is cooked.
It's best to store hard-boiled eggs with the shells on, as the outer layer serves as a protective barrier. Plus, they're easier to peel once they've chilled in the fridge for a while.