HARD-BOILED EGGS

IS IT BREAKFAST OR IS IT DINNER? WE’LL LET YOU CHOOSE. PICK AN EGG-PREP METHOD—HARD-BOILED, FRIED, SCRAMBLED, POACHED, OR OMELET—FOR ANY OCCASION.

HARD-BOILED EGGS

Sarah Arruda

There’s a secret to peeling eggs. Whenever possible, use eggs that are 7 to 10 days old. As eggs age, the air pocket in the shell grows, making it easier to dislodge the shell after boiling.

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Total Time 25 minutes mins

Calories 78 kcal

Ingredients

  

• 6 large eggs

Instructions

 

• 1. Place eggs in a single layer in a 3-qt. saucepan (do not stack eggs). Add enough cold water to cover the eggsby 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand 15 minutes (18 minutes for extra-large eggs); drain. Place in ice water until cool enough to handle; drain.
• 2. To peel eggs, gently tap each egg on the countertop. Roll egg on countertop under the palm of your hand. Peel off eggshell, starting at the large end. Makes 6 eggs.

Notes

For soft-boiled eggs, bring water to boiling. Using a slotted spoon, lower eggs into water. Reduce heat to maintain a gentle boil. Boil 6 minutes for soft-boiled or 8 minutes for jammy (not set) yolk.

HARD YOLK
15 minutes
JAMMY YOLK
8 minutes
SOFT YOLK
6 minutes

OFT AND JAMMY YOLKS

Soft and jammy cooked eggs are popping up in more than just breakfast dishes, including ramen noodle bowls, salads, pasta, asparagus, and grain bowls.

Follow the timings above to get the yolk consistency you desire. In addition to a halved soft-boiled egg, this grain bowl contains cooked tricolor quinoa, a roasted sweet potato half, steamed kale, roasted chickpeas, chopped avocado, snipped fresh chives, and salt and black pepper.

FIRM-SET YOLK

If you like your fried eggs without runny yolks (but like the sunny-side-up look), break the yolk after adding the egg to the skillet. It will cook in the same time it takes to cook the white.