Learn how to boil eggs perfectly every time using cold eggs and precise timing: 6 minutes for runny yolks, 8 minutes for jammy soft-boiled, or 10 minutes for hard-boiled. An ice bath stops the cooking and makes peeling effortless.
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Bring a pot of water to a full boil over high heat.
Gently lower cold eggs (straight from the fridge) into the boiling water using a spoon.
Reduce heat to maintain a gentle boil.
Cook for 6 minutes for runny yolks, 8 minutes for soft boiled (jammy yolk), or 10 minutes for hard boiled eggs.
While eggs cook, prepare an ice bath (bowl of cold water with ice).
Transfer cooked eggs immediately to the ice bath and let sit for at least 5 minutes to stop cooking.
Peel eggs under running water or in the ice bath for easier peeling.
Serve immediately or store unpeeled in the refrigerator for up to 1 week.
Store unpeeled boiled eggs in the refrigerator for up to 1 week; peel just before serving or eating.
Cracking occurs from thermal shock when cold eggs hit boiling water too quickly. Lower eggs gently with a spoon and maintain a gentle boil to minimize stress.
Let them sit for at least 5 minutes. This stops the cooking process and cools the egg interior, making the shell easier to peel.
The recipe specifies cold eggs straight from the fridge. Using room-temperature eggs will alter cooking times and may affect the timing for your desired doneness.
Unpeeled boiled eggs store in the refrigerator for up to 1 week. Peeled eggs should be eaten within 1–2 days for best quality.
Soft-boiled eggs (8 minutes) have a jammy, runny yolk and set whites; hard-boiled eggs (10 minutes) have a fully set yolk with a pale green ring around it.
