The Perfect Boiled Eggs
This recipe outlines a simple yet effective method for cooking perfectly boiled eggs, from soft to hard-boiled. By using baking soda in the cooking water and an immediate ice bath, it ensures easy peeling and consistent results, making it ideal for meal prep or quick snacks.
Equipment
- 1 Large Pot with Lid Sufficiently sized to hold eggs in a single layer
- 1 Large Bowl For preparing an ice bath
- 1 Slotted Spoon or Tongs For safe transfer of hot eggs
- 1 Measuring Spoon For precise measurement of baking soda
- 1 Timer Crucial for achieving desired doneness
Ingredients
Main
- 1 dozen large eggs
- 1 teaspoon baking soda
Instructions
- Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
- Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.
Notes
The addition of baking soda to the water slightly increases its alkalinity, which helps break down the bond between the egg white and the inner membrane, making the eggs significantly easier to peel. Always transfer eggs immediately to an ice bath; this stops the cooking process instantly, preventing the dreaded green ring around the yolk, and further aids in easier peeling by causing the egg to contract. For best results and to minimize cracking, always start eggs in cool water, not hot, and do not overcrowd the pot. Store peeled boiled eggs in a sealed container in the refrigerator for up to 5-7 days.