|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The trick to making the best boiled eggs is a matter of hot dispute and personal pride.
Watch Now: The Secret to Perfect Boiled Eggs
This is one way to cook a perfect jammy egg every single time. If you already have a favorite way to cook your eggs, you can still try this out when no one is looking. If you don't yet have a favorite method, use this technique. Bring water to a boil, put large, cold eggs into it and simmer them for exactly 7 minutes, then plunge the eggs in a bowl of ice and water.
A jammy egg, one with a tender white and a still-barely-liquid pool in the center of the yolk, is a tricky thing to achieve. Extra time, temperature, or an egg that is bigger or smaller will affect the texture of the yolk. When you reduce the variables, you get the same result every time. Use the same temperature, the same size eggs, the same boiling water, for the same amount of time, and expect scrumptious, unctuous, delightful eggs ready for a sprinkle of salt and pepper or a steaming bed of ramen. See our technique in action in the video below.
6 cups water
6 large eggs
Gather the eggs.
Bring 6 cups of water to a rapid boil over high heat. Lower the eggs into the water, and turn the heat down to maintain a simmer that moves the surface of the water with bubbles here and there.
Set a timer for exactly 7 minutes. Set up a bowl of ice cubes and water.
When the timer goes off, plunge the eggs into the ice water and let them sit, stirring occasionally for 10 minutes.
Peel and eat the eggs at once, or store them in the refrigerator for 2 days until ready to eat. Enjoy.
Should I Prick The Egg?
- Piercing the end of the egg with a pin can prevent it from cracking when you put it into the boiling water, but the pin can introduce bacteria from outside of the shell to the inside of the egg, so we don't pierce.
Perfect Hard or Soft Boiled Eggs
- To make soft boiled eggs, use the same technique and cook for 3 to 4 minutes, depending upon how soft you like your white. Skip the ice bath and peel off the top and eat while hot.
- To make perfect hard-boiled eggs, use the technique above and cook for 11 minutes and 30 seconds before plunging into the ice bath.
- Adjust the time for smaller or larger eggs. This really makes a difference.