Boiled Eggs

Despite its name, the boiled egg shouldn't be boiled throughout the cooking process-a method that yields a rubbery result-but rather brought to a boil and then immediately removed from heat. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by one inch. Set over medium-heat. Bring to boil. Turn off heat, cover, and let stand: approximately 2 minutes for soft boiled, 3 for medium boiled and 11-12 hard boiled. Remove eggs from water. For soft- and medium- boiled eggs, serve immediately in egg cups- perfect for cracking and scooping the egg right from the shell. For hard-boiled, remove eggs from pot, and place in a bowl of ice water. This prevents the yolk discoloration caused by overcooking, and facilitates peeling. Let stand for 2 minutes, then crack by gently pressing against a hard surface. Peel under cold running water. Serve. Back to How to Prepare Eggs