Set eggs in the bottom of a large saucepan or pot. Do not crowd. Cover eggs with cold water, at least 1 inch above the eggs. Sprinkle in salt. Bring the water to a hard boil over high heat. Cover with a lid and remove from the heat. Set a timer for the desired length of time. 6 to 14 minutes.
Alton Brown notes that you can place "a minimum of four eggs" into a steamer basket with half an inch of water in the pot and steam them over low heat. Be sure to shock them in an ice bath to
Place the large egg in a small pan. Cover with at least 2.5cm (1") of cold water, add a pinch of salt and place the pan on a high heat. When the water is almost boiling, gently stir the egg and set a kitchen timer for one of the timings below.
Leave the eggs in the ice bath for 15 minutes. Peel and use right away, or store unpeeled eggs in the refrigerator for up to 7 days. To peel, gently tap the egg at the big end first, then the small end, then tap all around to gently crack the shell. Be amazed at how easily they peel.
Start the timer once all the eggs are in. – Dippy solders: 3 minutes (can't peel) – Runny yolks: 6 minutes – Soft boiled: 8 minutes – Hard 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 – Note 4) Cool 10 minutes.
Step 5: Poach. Swirl the water in the pan occasionally to make sure the eggs aren'y sticking to the bottom and becoming flat on one side. Since the eggs are already mostly set, this is not as big a problem as it is when poaching raw eggs. The eggs need only about a minute to develop a skin.
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how to make a boiled egg
