Boiled Eggs
Follow this simple two-step method for perfect foolproof boiled eggs:
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Bring a pot of water to boil. Once the water’s boiling, use a large slotted spoon to gently lower the eggs into the water. Boil for ~11 minutes. (See notes below)
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Transfer the eggs to a bowl of ice water and let sit until the shells are cold to the touch. At this point, they can be peeled and eaten or refrigerate still in their shells for up to 1 week.
Pale, creamy yellow centers are what you’re aiming for. However, if they appear green or grey, it’s because they have cooked for too long. So make sure you are there to transfer them to the ice water when the timer goes off. Although these less-than-perfect versions aren’t as pretty, they’re totally safe to eat — as long as you can look past the rubbery egg whites and chalky yolks.
Notes
• For soft-boiled eggs, cook for 6 minutes.
• Different egg sizes calls for varying cooking times. I suggest cooking medium eggs for 9 minutes, large eggs for 11 minutes, and extra-large eggs for 13 minutes