Boiled Eggs

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare for Boiling

   Gather your tools: a medium saucepan with a lid, a slotted spoon, a small bowl, and a kitchen timer. Carefully place 2 large eggs into the medium saucepan. Make sure the eggs are not cracked before you start.

2. 02

   Add Water

   Pour 4 cups (about 1 litre) of cold tap water into the saucepan, ensuring the eggs are completely covered by at least 1 inch (2.5 cm) of water. If the eggs are not fully submerged, add a little more water until they are.

3. 03

   Bring to a Boil

   Place the saucepan on your stove over high flame. Do not cover it yet. Watch the water carefully. It will start to bubble gently, then more vigorously. This usually takes about 5-7 minutes.

4. 04

   Start Simmering

   As soon as the water reaches a rolling boil (when large bubbles are rapidly breaking the surface), immediately reduce the flame to low. The water should still be bubbling gently, but not violently. Cover the saucepan with its lid.

5. 05

   Cook the Eggs

   Set your kitchen timer for exactly 8 minutes. Let the eggs cook gently in the barely simmering water. Do not lift the lid during this time, as it lets out the heat and can affect the cooking.

6. 06

   Prepare Ice Bath

   While the eggs are cooking, fill the small bowl with cold tap water and add 10-12 ice cubes. This is your 'ice bath' and it's very important for stopping the cooking process and making the eggs easier to peel.

7. 07

   Transfer to Ice Bath

   Once the 8 minutes are up, turn off the flame. Carefully remove the lid. Using the slotted spoon, gently lift each hot egg out of the saucepan and immediately place it into the ice bath. Let the eggs sit in the ice bath for at least 5 minutes.

8. 08

   Peel the Eggs

   After 5 minutes in the ice bath, take one egg out. Gently tap it on a hard surface (like your countertop) all around to crack the shell. Roll the egg between your palms to further loosen the shell. Start peeling from the wider end, where there is usually an air pocket, under cold running water if needed. The shell should come off easily.

9. 09

   Season and Serve

   Once both eggs are peeled, you can cut them in half or into quarters if you like. Sprinkle 1/4 teaspoon of salt and 1/8 teaspoon of black pepper powder evenly over the eggs. Your perfectly boiled eggs are now ready to enjoy!