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How to Cook Eggs

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How to Cook Poached Eggs

How to Cook Soft-Boiled, Medium-Boiled, and Hard-Boiled Eggs

All three of these styles require the eggs to be boiled in their shells. The cooking method is identical in all three cases, and only the cooking time varies—the longer the cooking time, the “harder” the eggs become.

Soft-boiled eggs: Have a slightly set white and a liquid yolk.
Medium-boiled eggs: Have a firm white and a runny yolk.
Hard-boiled eggs: Have a firm white and a yolk that does not run at all.

Whichever the cooking method you use, keep the eggs at room temperature for 20–30 minutes before immersing them in the water. A small hole can be made at the large end of the egg (using a needle or the end of a sharp pointy knife) to release the air and prevent the shell from cracking. You can then cook the eggs using the following method:

The Cold-Water Method

Place the eggs in a saucepan and add enough cold water to cover them completely. Add a pinch of salt or 1 tablespoon of vinegar to the water to prevent any egg from leaking out of a cracked shell.
Bring the water to a simmer and then begin timing. Allow 3 minutes for soft-boiled eggs, 3–4 minutes for medium-boiled eggs, and 7–10 minutes for hard-boiled eggs.
Remove the eggs from the hot water immediately. Drench hard-boiled eggs under cold water to halt the cooking process and to avoid the formation of a grayish ring around the yolks. Rinsing the eggs under cold water also makes them easier to peel.
To peel the egg, tap it gently with a spoon to crack the shell, which can then be removed under cold water.