How to Boil Eggs

Ingredients

• 4 to 6large eggs
• enough to cover the eggswater
• 15 ml (1 tablespoon)white vinegar or apple cider vinegar

Instructions

1. 1

   Cover the eggs

   Place the eggs gently in a medium-sized pot and pour in enough cool water to come just above them.

2. 2

   Bring to boil

   Add the vinegar and set the heat to medium-high. Bring the water to a boil.

3. 3

   Cover the pot

   As soon as the water boils, switch off the heat and put a lid on the pot.

4. 4

   Set the timing

   Leave the eggs in the covered pot for 10 minutes for hard-boiled eggs, 6 to 7 minutes for medium-soft yolks, or 4 to 5 minutes for runny yolks.

5. 5

   Cool the eggs

   Move the eggs to a bowl of ice and cold water. Leave them for 5 minutes, or until they have cooled to room temperature.

6. 6

   Peel and serve

   Peel the eggs and serve.

What are boiled eggs?

Boiled eggs are eggs cooked in their shells in hot water, with the yolk texture determined by the cooking time. Although this recipe is labelled French, the technique is a simple preparation used in kitchens across many cuisines.

This version brings the water to a boil, then relies on the covered pot's residual heat to cook the eggs. An ice bath cools them promptly so they are easier to handle and the cooking slows.

Nutrition and macros by portion

The nutrition label shows one serving as written: 72 calories, 6g protein, 0g carbs, 5g fat.

The eggs provide most of the protein and fat, with only a small amount of carbohydrate. To make a more filling plate, serve an egg with wholemeal toast and vegetables such as tomatoes or leafy greens.

Choosing the eggs and vinegar

Egg size: The recipe calls for large eggs, and the timing is written for that size. If using a different size, the yolk may not set at quite the same rate.

Vinegar: White vinegar or apple cider vinegar both work here. It is added to the water as the pot heats.

Getting the timing right

Runny yolks: Leave the eggs in the covered pot for 4 to 5 minutes after switching off the heat.

Medium-soft yolks: Allow 6 to 7 minutes for a less liquid centre.

Firm yolks: Leave the eggs for 10 minutes for hard-boiled results. Start timing as soon as the heat is turned off and the pot is covered.

Why the ice bath matters

Cool the eggs in a bowl filled with ice and cold water for 5 minutes, or until they reach room temperature. The rapid cooling helps stop the cooking and makes the shells more comfortable to handle.

Use a bowl large enough to keep the eggs submerged. If the water warms noticeably, add more ice.

Peeling and serving

Peel the eggs once they have cooled enough to handle. Work carefully around the shell, especially if you have made runny or medium-soft eggs.

Serve them on their own, or alongside toast, salad or cooked vegetables for a more complete meal.

Recipe notes & tips

• Arrange the eggs in a single layer so they are easy to cover with water.
• Use cool water to start, as directed, rather than adding the eggs to already boiling water.
• Have the ice bath ready before the cooking time ends.
• Choose one of the listed timings based on how firm you want the yolk.
• Cool the eggs before peeling to make them easier to handle.

Variations

• Runny yolks: Use the 4 to 5 minute resting time for a soft centre.
• Medium-soft yolks: Leave the covered eggs for 6 to 7 minutes.
• Firm yolks: Choose the 10 minute timing for hard-boiled eggs.
• Apple cider vinegar: Use it in place of white vinegar.
• White vinegar: Choose it instead if that is what you have to hand.

Common mistakes to avoid

• Starting with boiling water: Begin with cool water as the method specifies.
• Guessing the timing: Set a timer as soon as you cover the pot.
• Lifting the lid early: Keep the pot covered while the eggs rest.
• Skipping the ice bath: Transfer the eggs to ice and cold water to cool them promptly.
• Peeling while too hot: Wait until the eggs have cooled enough to handle.

How to store

Keep unpeeled boiled eggs in the refrigerator and use them within a few days. Store them in a covered container; peeled eggs should also be refrigerated. Serve cold or warm gently in hot water rather than microwaving them in their shells.

Frequently asked questions