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Ingredients
- 1 large pot
- fill with cold water
- 8 to 10 eggs. Don't over crowd pot
- Fresher eggs have a larger air sack at the broad end of the egg.
Details
Preparation time 4mins
Cooking time 10mins
Adapted from marthastewart.com
Preparation
Step 1
Soft-Cooked Eggs How-To
To soft-cook eggs, bring a deep saucepan filled halfway with water to a rolling boil. With a slotted spoon, gently lower eggs into water. Cover pan and remove from heat. Let stand 4 to 6 minutes (depending on how soft you like the yolks).
To serve eggs in their shells, quickly crack the wider end with a knife and remove the top. To serve out of the shell, hold egg over a small bowl, tap around center with a knife, and gently pull shell apart, then scoop out egg with a spoon into the bowl.
Watch: How to Make Soft-Cooked Eggs
Hard-Cooked Eggs
To hard-cook eggs, place them in a deep saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, cover, remove from heat, and let stand 13 minutes. Use a slotted spoon to transfer eggs to an ice-water bath to stop the cooking. Serve warm, or leave in the bath to cool completely, about 10 minutes. Peel to serve.
Cooks’ Note: Unpeeled eggs can be refrigerated for up to 1 week.
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