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Perfect Eggs

"The perfect 'boiled' eggs aren't actually boiled at all! Gently cooking eggs in hot water prevents them from becoming rubbery; instead, it produces tender cooked eggs. I like to hard-cook a few to have as quick snacks, and I always enjoy a soft-cooked egg with toast as a simple breakfast." -- Lesley Stockton, Senior Associate Food Editor

Tools and Materials

  • Eggs

Quick Ideas for Soft-Boiled Eggs

  • Serve with bacon slices and toast soldiers for dipping.
  • Spoon onto steamed asparagus and season with salt and pepper.
  • Gently peel the whole egg by tapping around the middle to remove the shell, then mash onto toast with diced avocado.
  • Spoon into a bowl of grits or oatmeal.
  • Serve the whole peeled egg on a chicory and frisee salad with vinaigrette.

Recipes to Try

Perfect Eggs How-To

1. Place large eggs in a single layer in a medium pot and cover with cold water by 1 inch. Bring to a boil over high, cover, and immediately remove from heat. Let sit 12 minutes. With a slotted spoon, transfer eggs to a bowl of ice water to stop the cooking and help prevent the yolk from discoloring. Let cool completely, about 5 minutes. (To store, refrigerate unpeeled eggs, up to 1 week.)

2. Place large eggs in a single layer in a medium pot and cover with cold water by 1 inch. Bring to a boil over high, cover, and immediately remove from heat. Let sit 8 minutes. With a slotted spoon, transfer eggs to a bowl of ice water to stop the cooking and help prevent the yolk from discoloring. Let cool completely, about 5 minutes. Serve immediately.

3. Bring a medium pot filled halfway with water to a boil over high. With a slotted spoon, gently lower large eggs into water. Cover pot and immediately remove from heat. Let sit 5 minutes. Drain and serve immediately.