Perfect Boiled Eggs with Salt

Ingredients

• 4 large eggs (refrigerated or room temperature)
• 1.5 L (about 6 1/3 cups) water (enough to cover the eggs)
• 1 tablespoon (about 18 g) salt (for the cooking water)
• 1 cup (about 200 g) ice cubes for an ice bath

Instructions

1. Place the water in a medium saucepan and bring to a boil over high heat until large bubbles form.
2. Meanwhile, prepare a bowl of cold water with the ice for the ice bath; set aside.
3. When the water is boiling, lower the heat to maintain a gentle simmer and add the salt. Using a spoon, gently lower the eggs into the pan.
4. Start timing from the moment all eggs are submerged: 4–5 minutes for soft-boiled (runny), 7–8 minutes for creamy yolk (medium), 10–12 minutes for fully set yolk (hard).
5. When the time is up, immediately remove the eggs with a slotted spoon and plunge them into the ice bath for at least 5 minutes to stop the cooking.
6. To peel easily, crack the shell by tapping the egg gently on the counter and roll it with your hand; begin peeling from the wider end (where the air pocket is).
7. If needed, peel under cold running water to help loosen the membrane and rinse away small shell pieces.

Tips

• Eggs a few days old peel more easily than very fresh eggs.
• A small pinhole in the wide end made with a needle can help prevent cracks during cooking.
• Use the ice bath right away to stop cooking and lock in the exact yolk texture.

Variations

• Sprinkle coarse sea salt and black pepper on a halved medium egg to serve on toast.
• For poached eggs, crack the egg into simmering water with a splash of vinegar instead of boiling.
• Make a quick pickle: place peeled hard-boiled eggs in a jar with seasoned vinegar and let sit 24 hours.

FAQ