Perfect Every Time
How to Boil Eggs (Soft, Jammy, and Hard-Boiled - Perfect Every Time)
This is the steaming-boil hybrid we use for eggs that peel cleanly and come out exactly how you want them. The timer starts when the water simmers - no guessing.
- Total time
- 15 minutes
- Yields
- Up to 12 eggs
What you need
- Cold eggs straight from the fridge
- A saucepan wide enough for eggs in a single layer
- An ice bath (large bowl of cold water + ice)
- A slotted spoon
Step-by-step
1. Bring water to a boil first
Fill a saucepan with 1 inch of water and bring it to a rolling boil over high heat. Do not add eggs yet.
2. Lower eggs in gently
Reduce heat to a bare simmer. Use a slotted spoon to lower cold eggs one by one into the water.
3. Time by doneness
Set a timer the moment the last egg is in. 6 min = runny yolk, 8 min = jammy, 10 min = just-set, 12 min = fully hard-boiled.
4. Ice bath immediately
Transfer eggs straight to the ice bath. Chill at least 5 minutes to stop cooking and loosen the shell.
5. Peel under running water
Tap on the counter, roll gently, and peel under cool running water starting at the fat end.
Pro tips
- Older eggs (7–10 days) peel more easily than fresh ones.
- Add ½ teaspoon baking soda to the water for extra-easy peeling.
- Store peeled boiled eggs submerged in water in the fridge for up to 5 days.
FAQ
Why do my shells stick?
Two culprits: very fresh eggs, and skipping the ice bath. The shock separates the membrane from the white.
Can I steam instead of boil?
Yes - this method is essentially a shallow steam. Full-water submersion works too, just add 30 seconds to each time above.
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