Ever struggled to boil eggs to the cook you want? Too little time and you can get an egg that is too runny, but too long and you can have it overcooked. What about poaching eggs? This technique seems a lot harder than it is!
This post is going to cover boiling, peeling, and poaching eggs, but there are lots of different ways to cook eggs out there. Find the cook that is best for you, or experiment with new methods!
Boiling and Peeling Eggs
Boiled eggs are cooking in their shells, typically in pots of boiling water. How cooked the egg is going to depend on how long you keep the egg boiling, but in general, hard-boiled eggs will need to cook for 10 minutes, and soft-boiled eggs for about 6 minutes.
The following chart is a great reference for anyone that may be unsure how long to boil their eggs depending on the intended cook.
- Place eggs in a single layer at the bottom of a large saucepan or pot. Add enough water to cover the eggs with at least 1 in (2.5 cm) of water over them.
- Add a tablespoon of vinegar and a tablespoon of salt to the pot. Stir gently.
- Place the pan onto the stove over high heat. Bring the water to a rolling boil.
- Once the water is boiling, set a timer to the number of minutes based on how you want your eggs.
- Once your timer goes off, place the eggs in a cold-water bath and let them cool.
HOW TO PEEL BOILED EGGS EASILY
- Once the eggs are at about room temperature (but not colder), you can peel them.
- To peel an egg, roll it on the counter with the palm of your hand, pressing gently to make cracks all over the shell. The peel will come right off!
To poach an egg, follow the method below.
- Bring a large pot of water to a boil, then reduce to low (or turn off the heat).
- Crack the egg in a fine mesh sieve (over a small bowl) and remove the liquidy whites.
- Transfer the egg to a small ramekin or bowl.
- Add one tablespoon of light-colored vinegar to the pot and stir to create a vortex.
- Pour the ramekin with the egg into the middle of the vortex and set a timer for your desired cook time. For a firm white and runny yolk you’ll want to poach the eggs for 3-4 minutes.
- Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water and eat immediately.