Soft Boiled Eggs

When cooking large eggs, 4 minutes will give you a soft-boiled egg: the white is set and the yolk runny; 5-6 minutes will give you a medium-boiled egg: the white is set and the yolk cooked but still soft; and 10-15 minutes will give you a hard-boiled egg: both the white and yolk are firm. (Note that the shorter time for a hard-boiled egg leaves some of the yolk slightly underdone.)

To boil eggs, submerge them in enough gently boiling water to cover them without crowding. If you are boiling several at a time, make sure they are lying in a single layer in the pot. You can use a pin or needle to gently poke a hole in the broad end of each egg before you put them in the pot to alleviate the pressure created by the swelling egg white and eliminate cracked shells. Start the timer as soon as you lower the eggs into the water. When theyíre done, plunge them into cold water to stop them cooking. Leave them in a bowl of cold water if you want to cool them completely.

Tip! Egg Nutrition

Tip! Shopping for Eggs