It depends. Here’s a guide to getting the eggs you’re craving.
Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
A boiled egg is a little delight, whether it’s soft enough to scoop with a tiny spoon or set enough to slice. But rubbery whites and gray-green yolks that emit a sulfurous smell are far less delightful. To avoid those pitfalls, try this basic method for boiling eggs. But before you begin, know that “boiling” isn’t quite the right word. Instead, simmering is what you’re after, a steady, low bubble that yields egg whites as soft as slips, but offer a little resistance to a bite. Keeping the water at a lighter gurgle prevents overcooking and ensures the eggs don’t jostle against one another or the saucepan and crack while cooking.
How to Simmer Eggs
Bring a saucepan of water to a boil. Slowly lower in fridge-cold eggs using a spoon or strainer, and dip in and out two times to prevent the cold shells from cracking with the extreme temperature change. Lower the heat to maintain a simmer and cook to your preferred doneness. Take out the eggs as soon as they’re done and run them under cold water or put them in a bowl of cold water and ice to make them cool enough to peel. Don’t let the eggs get cold unless you want them cold.
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
A Few Final Tips for Success
Reduce the cooking times by 1 minute if starting with room-temperature eggs.
Jammy and hard-boiled eggs can be refrigerated in their shells for up to one week. Mark them with a permanent marker so you don’t mix them up with raw eggs.
