- 2 minutes – The white isn’t fully set and the yolk is totally raw
- 4 minutes – The white is fully set, but the yolk is thick and runny
- 6 minutes – The white is fully set, and the yolk is mostly set, but still a little runny in the middle
- 8 minutes – The white is fully set, and the yolk is set, but tender
- 10 minutes – The white is fully set, and the yolk is fully set
YIELD: 4 Servings
PREP: 1 minCOOK: 10 minsREADY IN: 11 mins
Whether you like them soft-boiled or hard boiled this recipe will show you how to perfectly boil an egg and then easily peel it.
6 large eggs
Take the eggs from the refrigerator, then tap the bottom of each egg on a curved surface to make a small circular crack through the shell, but do not rupture the inner membrane.
Add cold tap water to the pot until you have 1" of water above the top of the eggs.
Put the pot over high-heat until the water comes to a boil.
Set a timer for your desired doneness (see times above), and turn off the heat.
Remove the boiled eggs from the water when they are done and put them in a bowl of cold water to stop the cooking.
Crack every bit of shell by tapping on a flat surface and peel the eggs. "
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