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Boiled Egg 101

Martha Stewart Living, May 2006

Despite its name, a boiled egg shouldn't be boiled (which will yield rubbery results) but rather immediately removed from the heat once the cooking water comes to a boil. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover, and let stand 90 seconds to 2 minutes for soft-boiled eggs, 1 minute 45 seconds to 2 minutes 15 seconds for medium-boiled, and 11 to 12 minutes for hard-boiled. Once the hard-boiled egg is cooked, transfer it to a bowl of ice water (this will prevent discoloration and facilitate peeling); let stand 2 minutes, then crack by gently pressing egg against a hard surface. Peel under cold, running water.

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Comments (12)

  • 3 Mar, 2011

    _Is_ there a way to successfully peel a fresh egg which has been hard boiled? Occasionally, I can not leave the fresh eggs out long enough to make them easy to peel (more than a day, apparently).

  • 3 Mar, 2011

    Is there a way to successfully peel a fresh hardboiled egg? On occasion, I can't leave out our fresh eggs long enough before "boiling", and I generally loose about 1/2 of each egg in the peeling.

  • 3 Mar, 2011

    Is there a way to successfully peel a fresh hardboiled egg? On occasion, I can't leave out our fresh eggs long enough before "boiling", and I generally loose about 1/2 of each egg in the peeling.

  • 31 Jul, 2010

    I always buy my eggs at least a week before I need them if I can. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.

    Check it out here:
    http://www.incredibleegg.org/recipes-and-more/cooking-school/hard-cook-eggs\

  • 28 Apr, 2010

    I agree with misha1 - older eggs do peel easier than very fresh eggs.- I've used this recipe for years and eggs always turn out beautiful - no ugly green.. follow putting in ice water - that really works

  • 17 Apr, 2010

    I don't know if it's an old wives tale, but my mom always says to use older eggs for hard boiling rather than new-supposedly they peel easier.

  • 9 Apr, 2010

    Followed the recipe for hard boiled eggs. The eggs were perfectly cooked but six eggs out of six were impossible to peel.

  • 11 Jan, 2009

    i used this method before and it makes me a perfect beautiful medium boiled egg. i've tried to make this egg for ages but never succed...

  • 29 Sep, 2008

    Great deviled egg (tart) - use yellow mustard, a bit of mayo, apple cider vinegar, onion salt, pepper, paprika. Makes great tart deviled eggs.

  • 7 Jul, 2008

    I tried using the "Perfect Egg" gadget from Williams-Sonoma and the eggs came out terrible. I've used Martha's method time and tiem again after that and it always works beautifully. I just have to perfect my peeling method :)

  • 2 Jun, 2008

    Not sure if it will work or not but I always add salt to my water when hard boiling. After cooling it in cold water the shell comes right off.

  • 15 Nov, 2007

    my favorite deviled egg: per egg, 1 Tbs. lite mayo, 2scant teaspoons yellow mustard, 1 tsp. sweet pickle relish, 1/4 tsp. powdered Ranch dressing, pinch or two popcorn salt and top with smoked papriks