Best 16 Perfect Boiled Eggs Recipes

HOW TO MAKE PERFECT HARD BOILED EGGS

Steps:

• Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
• Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

HOW TO MAKE PERFECT HARD-BOILED EGGS

Steps:

• Place eggs in a large saucepan. Cover them with cool water by 1 inch. 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.
• Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

THE PERFECT BOILED EGGS

Steps:

• Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. 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.
• Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

PERFECT HARD-BOILED EGGS

Steps:

• Fill a large pot halfway with water, making sure the pot is large enough to contain eggs in a single layer. Bring to a boil over high heat.
• Place eggs in boiling water individually using a large spoon, making sure not to break them. Continue to boil for 1 minute. Remove from heat, cover, and let stand for 25 minutes.
• Place eggs under cold water until eggs have cooled.

HOW TO COOK PERFECT HARD-BOILED EGGS RECIPE BY TASTY

Steps:

• Place eggs in a pot. Cover with cold water until the eggs are covered by about 1 inch (2 cm) of water.
• Bring to a boil, uncovered. Once boiling, take off the heat.
• Cover and cook for 4-16 minutes, depending on preference (4-6 minutes for soft-boiled, 8-10 minutes for medium-boiled, 12-16 minutes for hard-boiled). In the meantime, fill a large bowl with ice and cold water, creating an ice bath.
• Once eggs reach desired cook-time, immediately remove the eggs from pot and place in the ice bath. Allow eggs to cool for 10-15 minutes.
• To peel, lightly tap the eggs on a flat surface, then gently roll back and forth (taking extra care with soft-boiled eggs).
• Pull away the loosened shell and peel any remaining pieces.
• Serve as is or incorporate into your favorite recipe that requires hard-boiled eggs.
• Enjoy!

THE EASIEST PERFECT HARD BOILED EGGS (TECHNIQUE)

Steps:

• Place eggs in medium saucepan. Cover with water 1" above the eggs. Place on stovetop over high heat.
• Bring to a boil. Immediately remove from heat and cover. Let sit 18-20 minutes.
• Pour cold tap water into pot allowing the hot water out by holding the pot on a slant. Let eggs sit in cold water for 1-2 minutes, then peel easily.
• NOTE: (no garbage disposal/shells for gardening method) I peel the eggs under running cold water with a colander underneath to catch the shells. I placed the eggs onto paper towels to rid excess moisture for egg salad, OR place peeled eggs into a bowl of cold water, cover and refrigerate where they keep for about 4-5 days.

PERFECT BOILED EGGS

Steps:

• Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil.
• Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It's O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
• Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don't mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.

PERFECT HARD BOILED EGGS (TECHNIQUE)

Steps:

• Put eggs in large pot.
• Cover with water so that there is at least an inch of water above the eggs.
• Add a pinch of salt.
• Turn on heat (med high) and heat, uncovered, to a boil.
• If you have more than a single layer of eggs, you may want to stir them occasionally (gently!) while they heat.
• Once the water comes to a boil, watch your clock and let it boil for 2 minutes.
• Remove pot from the heat and cover with lid.
• Let sit, covered, for 11 minutes.
• Drain and cool eggs for 2 minutes in ice water.

PERFECT HARD BOILED QUAIL EGGS

Steps:

• 1. Heat a medium size pot of water to boiling. While that is heating, get a smaller pot out and fill with water and place under the tap so when you run more water in, the overflow will simply go into the sink.
• 2. Lower eggs into the water with a large spoon, 3-4 eggs at a time but do not over crowd the pot. At 4 minutes for a hard boiled egg, at 2 1/2 minutes for a soft boiled egg, remove the eggs with a large slotted spoon.
• 3. Place eggs the smaller pot and turn on the tap to keep water going into the smaller pot. Cool the eggs like this running the water on them for about 5 minutes or so.
• 4. Peel and enjoy. Yes, the inside of quail egg shells is a light blue.
• 5. Uses can be; enjoy as is as snack; cut in half and added to a green or pasta salad; mini deviled eggs; mini Scotch eggs; added to pasta, wontons, soups, etc. Photo shows a chicken egg for size comparison, and a hard boiled egg that is perfect.

PERFECT EASY PEEL HARD BOILED EGGS

Steps:

• Fill a saucepan with about an inch of water.
• Place your steamer in the saucepan.
• Poke a small hole in the large end of each egg. A pushpin or small screw works well but you can twist the end of a small knife into the shell carefully to make the hole. I've even forgotten about the hole, it still works.
• Put the saucepan on a medium-high heat, when the water comes to a boil, turn down to just above a simmer.
• Start timing from when you turn on the heat. I like 18 minutes.
• Cool in pan or under running water.

PERFECT HARD-BOILED EGGS

Steps:

• Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Using a wire basket or sieve, gently drop eggs into water, and cook exactly 9 minutes. Transfer eggs to the ice bath until they are cool, about 5 minutes. Remove from ice bath; peel, and serve.

PERFECT AND EASY PEEL HARD BOILED EGGS (VIDEO ATTACHED)

Steps:

• Add baking soda to a pot of cold water. Make sure the eggs are covered by 2 inches of water. When the water reaches a rolling boil, let them slow boil 12 minutes; remove from heat. Stop the cooking process by adding ice to to the water. Slightly shortening the recommended length of boiling time leaves the eggs done, but without drying the yolks. As soon as the eggs are cool enough to handle, peel them.
• Tap the end of the egg, remove shell. Tap the other end of the egg and remove shell large enough for the egg to exit. Then you can literally blow the egg out of its shell into your hand. For sanitary reasons, I recommend just removing the shell with your fingers.
• It has been said that the key to peeling them easily is not to let the egg cool all the way, but this video says it's because of the PH level of the water from the baking soda.

THE MOST PERFECT HARD-BOILED EGGS (NO NEEDLES INVOLVED)

Steps:

• About 30 minutes before you wish to eat your eggs, place the eggs in the warm water bath. Leave them in there for about 30 minutes or so, or until the eggs are room temperature or a bit warmer. (This step is critical so that the eggs don't crack when you submerge them in the boiling water).
• Now, fill a medium bowl with cold water and add a handful of ice cubes (alternatively, you can place cold water in a bowl and put it in the fridge or even freezer - it'll only be in there for 10 minutes, anyway.).
• Bring a medium pan of water to a rolling boil over medium-high heat. Lower the eggs into the water -- I use my handy wire egg sieve for this maneuver -- and simmer for exactly 8 minutes (7 and a half for golden yellow yolkeyness, and 9 if you don't want a soft center in your yolk).
• When the timer goes off, lift the eggs out of the water with a slotted spoon (again, I use my wire egg sieve) and put them in the bowl of ice water; this will halt the cooking.
• When the eggs are cold -- this will take just a couple of minutes -- tap them gently on the counter to crack their shell all around, and return to the bowl a few more minutes: the water will infiltrate the eggs beneath the shell and make them easier to peel. (Also, when peeling the eggs, notice that there is a thin skin between the white and the shell; once found and ruptured, that skin provides good leverage to peel off the shell.).
• Keep the eggs in the fridge and eat within a day or two.

PERFECT HARD BOILED EGGS (EASY PEELING)

Steps:

• 1. Put about 3 fingers of water into the pan.
• 2. Measure 1 Tbls baking soda into the water and stir to dissolve
• 3. Gently place eggs in the water. As you place your eggs in the water the level of the water will get deeper. (You may need to reposition one or two so they are under water.) When you have placed your last egg in the water check the level to make sure the eggs are covered. If not, add more water. If there is more than 1/4 inch of water above the eggs, pour out a little. There is no need to spend time boiling water you don't need. This water level works with this cooking time.
• 4. Place the pan on the burner and turn the heat to high. Set the timer for 15 minutes. (15-18 minutes if the eggs are extra large.) Let it come to a rolling boil and turn down a little if it is too vigorous but keep it boiling until the timer goes off.
• 5. When the timer goes off, take the pan to the sink and turn on the cold water into the pan letting it overflow into the sink until you've exchanged the hot water for cold. Test with your finger: when the water is cold, turn off the tap.
• 6. The eggs will still be hot, so be careful.
• 7. Let them sit about five minutes in the cold water and then you can begin peeling your warm eggs.
• 8. If you follow these cooking and cooling methods you will never get "green eggs" again. They will always be perfectly cooked with perfect yellows. And the baking soda will allow them to peel perfectly, too.
• 9. One thing... The baking soda worked very well when I was peeling the warm eggs. It also worked well after the eggs has been stored in the fridge for a few hours. BUT... it did not work so well after the eggs had been stored in their shells for more than six hours. After that length of time they seem to be a little stuck to the eggs again, so peel them when they are warm and store them in zip lock bags or covered dish for later use. If you want them to keep their shape, put them in a bowl of cold water (enough so they float) and cover with saran wrap and place in the fridge. This way they float in the water and when you pull them out they will still be egg shaped.
• 10. One more thing: using the baking soda does add a tiny little bit of "saltiness" to the eggs so use less salt than usual when preparing your dishes.
• 11. Found this interesting note on the internet. I have not tried it, but am always fascinated by other people's methods: Joan V Whiteman · Melbourne Beach, Florida Gourmet restaurants cook eggs on the stove, pour in cold water, clamp on the lid and shake vigorously. The shells fall off. Saves power too as they only cook 10-15 mins, only 10 if you start with boiling water.
• 12. I am grateful for the information that was posted at this web site: http://www.mnn.com/food/healthy-eating/blogs/use-baking-soda-for-easy-to-peel-hard-boiled-eggs

PERFECT HARD-BOILED EGGS

Steps:

• 1. Put eggs in pot with enough water to cover eggs completely. Add baking soda to water. Cover and turn burner to high.
• 2. Bring water to a rolling boil; remove pan from burner leave covered for 15 minutes.
• 3. Drain water from pan, and refill with cold water. Pour off and refill with cold water until eggs are cooled.
• 4. Refrigerate cooled eggs for 2 hours before peeling for best results.

PERFECT SOFT-BOILED EGGS

Steps:

• Using a thermometer to know the temperature, heat a pot of water, deep enough to fully cover the egg with 2 cm of water, to 190 F (90 C). The volume of the water should be substantially more than the volume of the eggs, so that adding the eggs does not severely alter the water temperature. Using a slotted spoon place eggs, directly from the refrigerator, into this water bath. Maintain the temperature while they cook for 9 minutes (extra large egg; maybe 8 to 8.5 minutes for a large egg). Adjust the time according to personal preference. This plan is designed to avoid any unnecessary trouble, such as "let eggs warm to room temperature." It also avoids exposing the eggs to overly high temperatures: 190F (90C) is a recommended temperature for optimal eggs. My refrigerator is kept at 36F, based on the door display. I used an inexpensive digital "fork" thermometer to monitor the water temperature, and made small adjustments to the burner knob to get it to hold the desired setting (plus or minus 5F, or so). Since the yolk solidifies at a lower temperature than the white (158F versus 180F, according to McGee's "On Food and Cooking"), having the egg at refrigerator temperatures helps to have a runny yolk with a firm white.