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How to Boil Eggs Perfectly Every Time | Soft and Hard Boiled

Perfect eggs, every time. This simple method shows you how to boil eggs just the way you like them — soft, jammy, or hard-boiled — with easy timing and no guesswork. A handy kitchen staple for breakfasts, lunches, and quick meals.
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soft-boiled eggs with toast slices and hard-boiled eggs, both on a blue plate

Ingredients

Soft Boiled Eggs

  • eggs
  • water
  • salt and pepper to taste
  • buttered toast to serve

Hard Boiled Eggs

  • eggs
  • water

Instructions

Soft Boiled Eggs

  • Bring a pot of salted water to a rolling boil making sure there is enough water to fully cover the eggs.
  • Lower the eggs gently into the boiling water using a spoon to prevent cracking.
  • Start the timer immediately. Timing will depend on egg size and temperature:
    45g eggs (bench-stored): 5 minutes.
    60g eggs (bench-stored): 6 minutes.
    Fridge eggs: add an extra 30–60 seconds
  • Remove and serve straight away. Soft-boiled eggs are best eaten hot.

Hard Boiled Eggs

  • Place the eggs into a pot and arrange them in a single layer if possible.
  • Cover with cold water making sure the eggs are fully submerged.
  • Turn the heat on and bring the pot to a full boil.
  • Once boiling, place a lid on the pot, remove it from the element, and start the timer:
    11 minutes for smaller eggs or bench-stored eggs
    13 minutes for larger eggs or eggs straight from the fridge
  • Drain and place the eggs into cold or icy water for 5–10 minutes to stop the cooking process.
  • Peel from the wider end where the air pocket sits — this usually makes peeling much easier.

Notes

How to Serve Soft-Boiled Eggs with Toast Soldiers
Place the egg into an egg cup or small bowl. Using a sharp knife, gently tap around the top third of the egg to crack the shell. Then, lift the top off. Season lightly with salt and pepper and serve with hot buttered toast, cut into long strips. These “toast soldiers” are perfect for dipping straight into that golden, runny yolk.
Stacey's Kitchen Tips
  • Eggs are easiest to peel once they’ve cooled slightly — don’t rush this step
  • Peeling from the wide end helps you get under the membrane more easily
  • Older eggs tend to peel better than very fresh eggs
  • If boiling eggs for the week, leave them unpeeled until needed to keep them fresher
  • Label boiled eggs in the fridge if you’re also storing raw eggs
Author: Farmers Wife Homestead