The Boiled Eggs recipes: Soft-Boiled, Medium, Hard.

Introduction

If stored in the refrigerator, take the egg out 30 minutes before cooking. If cooking straight from the fridge, add 30 seconds to 1 minute depending on the egg size.

Heat the water gently to a simmer. Eggs contain water, so if plunged into rapidly boiling water, they cook from the inside and may crack. Vinegar helps soften the shell for easier peeling and also prevents the egg from leaking if it cracks.

Adjust cooking time according to the egg size: a large egg requires slightly more time (±20 seconds).

At high altitudes, water boils at a lower temperature; cooking times should be slightly increased to achieve the same results.

For soft-boiled and medium eggs, use extra-fresh eggs (less than 9 days old) because: the whites stay firm; the shell cracks less during cooking; flavor and food safety are optimal since the yolk is still raw or lightly cooked.

For hard-boiled eggs, slightly older eggs (about 3–4 days) are easier to peel, as the membrane adheres less to the shell.

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Soft-Boiled Egg Recipe

Cooking time: 3 minutes.
Retrieve with a skimmer.
Place in an egg cup and let rest for 1 minute.
Open with an egg topper.

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Medium-Boiled Egg Recipe

Cooking time: 6 minutes.
Remove with a skimmer and place in a cold water bath.
Gently crack the shell with the back of a small spoon to make peeling easier.
Roll the egg carefully on a plate, cutting board, or countertop to create small cracks.
Peel starting from the large end, keeping the membrane intact as you remove the shell.

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Hard-Boiled Egg Recipe

Cooking time: 9 minutes (or 8 minutes for a slightly soft yolk).
Remove with a skimmer and place in a cold water bath.
Gently crack the shell with the back of a small spoon.
Start peeling from the large end, removing the shell along with its membrane.