Originally posted July 06, 2011

boiled eggs

boiled eggs by joanie

How do you perfectly boil an egg? Well, I suppose it depends on what you want it for. Runny yolks are great for ramen. Hard yolks are appropriate for deviled eggs. Above shows eggs boiled for 8, 10, 12, and 14 minutes using the technique described below. Choose your time!


  • 6 eggs
  • 1 quart water
6 eggs


Bring 1 quart of water to boil over medium-high heat using a 2 quart saucepan. As the water heats, prick the blunt end of the eggs and let them sit out at room temperature.

When the water reaches a rolling boil, carefully lower eggs into the water. Boil for 8-14 minutes depending on how you like the yolk. Choose 8 minutes for runny yolks (or even less time if the egg will be sitting in the ramen for a bit) and up to 14 minutes for harder yolks.

Drain eggs and submerge in an ice bath.

Let eggs cool, and then drain. Use them right away or refrigerate them for later.

15 minutes


  • commented about 6 years ago

    They've never cracked. Got the recipe years ago from my mom's McCalls Cookbook.

  • commented about 6 years ago

    I've heard good things about that method. Does it also prevent the eggs from cracking? Or does it just promise perfectly hard-boiled eggs?

  • commented about 6 years ago

    Never tried the prick method. I just put the eggs in water to cover, bring to boil, then turn off the heat for 20 minutes, drain and run the eggs under cold water. Guess I should compare to your technique.

  • commented about 6 years ago

    I've become a believer in the prick method. It's easy enough, and when you see all those bubbles coming from that little hole when you drop the egg into the water, you gotta think it's relieving the pressure that might otherwise cause your egg to crack. At least that's what I'm telling myself.

  • commented over 6 years ago

    So apparently the secret to easy-to-peel eggs is to use "old eggs"--that is, eggs that are at least 5 days old. In other words, wait a few days after buying eggs to boil them.

    Harold McGee has the 411:

    I discovered this tidbit and link at Simply Recipes:



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