Go Back

Perfect Boiled Eggs

A foolproof method for boiling eggs to your exact preference, from a 2-minute runny center to a 14-minute firm hard boil, using a cold-water start.
Print Recipe
Prep Time 2 minutes
Cook Time 14 minutes
Total Time 16 minutes
Servings: 6 eggs
Course: Breakfast, Side Dish, Snack
Cuisine: American, Global
Calories: 78
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs cold from the fridge or room temperature
  • 4 cups cold water enough to cover eggs by 1 inch
Ice Bath
  • 2 cups ice cubes
  • 2 cups cold water

Equipment

  • Saucepan or Pot
  • Slotted spoon
  • Bowl (for ice bath)
  • Timer

Method
 

  1. Place eggs in a single layer at the bottom of a pot.
  2. Cover the eggs with cold water, ensuring there is about an inch of water above the eggs.
  3. Place the pot on the stove over high heat and bring the water to a full, rolling boil.
  4. Immediately take the pot off the heat and cover it tightly with a lid.
  5. Leave the eggs in the covered pot for your desired time: 2 mins (very runny), 4 mins (runny), 6 mins (soft/jammy), 8 mins (medium soft), 10 mins (firm), 12 mins (hard boiled), or 14 mins (very hard boiled).
  6. Once the time is up, use a slotted spoon to remove the eggs and immediately submerge them in a bowl of cold water and ice.
  7. Let the eggs sit in the ice bath for at least 5 minutes before peeling.

Notes

Older eggs are easier to peel than very fresh eggs. Adjust timing slightly if using medium or jumbo eggs.