Place your eggs gently in a pot.
Fill the pot with cold water, covering the eggs by about 1 inch.
Add a pinch of salt (optional).
Turn on the heat and bring the water to a full boil.
Once boiling, cover the pot with a lid and turn off the heat.
Let the eggs sit in the hot water:
Soft-boiled: 6 minutes
Medium-boiled: 9 minutes
Hard-boiled: 12 minutes
Transfer eggs immediately into an ice bath for 5 minutes.
Older eggs peel easier than very fresh ones.
Roll the egg gently on a counter to crack the shell before peeling.
For easier peeling, peel under running water.
Store boiled eggs (unpeeled) in the fridge for up to 1 week.
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