How to Make Hard Boiled Eggs
Simple timing guide for perfectly cooked eggs, from dippy soldiers to hard-boiled. Clear steps for water level, boiling, cooling, peeling, and storage.
Yield: 6 egges
Calories: 70kcal
Ingredients
- Large eggs fridge cold (55g/2oz each, see Note 2)
Instructions
Water level 3cm/1"
- Fill the saucepan with enough water so it will cover the eggs by 3cm / 1" or more.
Boil first then add eggs
- Bring to a rapid boil over high heat. Using a slotted spoon, gently lower fridge-cold eggs into the water.
Lower heat
- Reduce the heat slightly to medium-high – water should still be bubbling but not so much the eggs are being bashed around so roughly they crack (see Note 3).
Start the timer once all the eggs are in.
- Dippy soldiers: 3 minutes (can’t peel)Runny yolks: 6 minutesSoft boiled: 8 minutesHard boiled: 10 minutes
Cool 10 minutes
- Remove eggs using a slotted spoon into a large bowl or sink filled with plenty of cold tap water to cool the eggs (Ice – see Note 4). Cool 10 minutes.
Peel from base in water
- Crack the base of the shell by tapping it on the counter, then peel under water from the base (it’s easier).
Storing
- Hard-boiled eggs can be stored in the fridge for up to 7 days (peeled or unpeeled). Freezing not recommended (whites go weird).
Notes
Egg doneness start timer once eggs are put into boiling water:
Dippy soldiers (3 min): Made for dipping toast sticks. Only outer rim of whites set. Can’t be peeled.
Runny yolks (6 min): Barely set whites, runny yolk. Delicate to peel. For runny yolks, poached or sunny-side up are also great.
Soft boiled (8 min) – my favourite: Soft set but fully cooked whites, fully set yolks but a bit jammy.
Hard boiled (10 min): Firmer whites and fully cooked yolks but not dried out.
Overcooked (15 min): No! Unpleasantly firm rubbery whites and powdery dry yolks.
1. Don’t crowd the eggs, they will take longer to cook! Saucepan size for number of eggs:
16cm/6″ – up to 4 eggs
18cm/7″ – 6 eggs
(More eggs = larger pot.) 2. Egg size – Times are for large eggs (55g/2oz) in the shell. Extra-large (60g/2.2oz): +30 seconds Jumbo (65g/2.5oz): +1 minute 3. Egg cracking – Lower heat as needed to prevent eggs from cracking, but the goal is a gentle boil / rapid simmer. If the water is still, there isn’t enough heat and your eggs aren’t cooking fast enough. Still getting cracks? Thin shells can be the issue (common with some free-range eggs) and hairline fractures can be invisible. 4. Ice water – No need to use up ice; cold tap water works. If you have plenty of ice, feel free to add it to speed chilling. Use enough water to cool the eggs completely.
(More eggs = larger pot.) 2. Egg size – Times are for large eggs (55g/2oz) in the shell. Extra-large (60g/2.2oz): +30 seconds Jumbo (65g/2.5oz): +1 minute 3. Egg cracking – Lower heat as needed to prevent eggs from cracking, but the goal is a gentle boil / rapid simmer. If the water is still, there isn’t enough heat and your eggs aren’t cooking fast enough. Still getting cracks? Thin shells can be the issue (common with some free-range eggs) and hairline fractures can be invisible. 4. Ice water – No need to use up ice; cold tap water works. If you have plenty of ice, feel free to add it to speed chilling. Use enough water to cool the eggs completely.