Perfectly Boiled Eggs


There are tons of methods out there for making boiled eggs- they are mostly addressing the problem people have with the eggs not peeling well. Some say you need older eggs, some say you need to add the eggs to cold water than bring it all to a boil, some methods are steamed, or even baked. I’ve been making eggs this way for a while now and haven’t had any trouble with peeling them. I’ve used old eggs and new eggs and I have done it with brown eggs too. You know where this is leading- I’m going to tell you how I make my eggs easily peel-able and cooked to perfection. I also experimented a little with the length of time cooked to get the type of egg you want. Just as a note if you use brown eggs some of the color from the shell may peel off. It must have something to do with the vinegar in the water but I haven’t found a definitive answer on why this happens.

So here is what you need:

Small sauce pan with lid
2-3 Tablespoons of white vinegar
A spoon
Bowl of ice water

Put the pan of water on the stove and bring to a boil. Add the vinegar. Once the water is at a rolling boil lower the eggs into the pot with the spoon. Cover the pot with the lid then turn the burner off.


For soft boiled eggs with a nice runny yolk, cook for 4 minutes.

For a medium, more set slightly runny yolk, cook for 7 minutes.


For a boiled egg with a creamy yolk, cook 10 minutes.


For a firmly cooked yolk, cook for 13 minutes.


Once you’ve reached the time to get the type of egg you want, transfer eggs into the bowl of ice water. Once cooled, peel and enjoy as desired.





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