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Make Perfect Boiled Eggs Every Time

Updated: 8/14/21 3:00 amPublished: 4/10/18
By Catherine Newman

By Catherine Newman

Active Time: 5 minutes
Total Time: 15 minutes
Total Carbohydrates: 0.5 grams per egg

This method produces truly great medium-boiled eggs. You hear a lot about hard-boiled eggs, and a fair amount about soft-boiled, but not so much about medium-boiled. Which is sad, because medium-boiled turns out to be the gateway egg for people who don’t like hard-boiled eggs. And honestly, they’re so much better: the whites are totally set, but the yolks are still bright and soft, with barely liquidy centers. It’s true that you can’t really make deviled eggs or egg salad out of them, but for breakfast or a snack, you can’t really beat the simplicity.

To make them, half-fill a large pot with water, and bring it to a boil over high heat. Carefully lower any number of eggs into the boiling water, and boil them for 8 minutes (7 minutes for a runnier yolk, or 9 or 10 minutes for a firmer one.) If this step does not feel unbearably fussy to you, stir the eggs for the first minute and a half of boiling; it keeps the yolk from settling to one side, and seems to make the eggs easier to peel. When the eggs are cooked, drain them and run cold water over them until they’re cool enough to handle, then peel them and blot them dry on paper towels before halving and serving.

Optional additions include a drizzle of hot sauce, a confetti of herbs, a dash of curry powder, or a little splash of vinaigrette. Some bacon crumbs wouldn’t hurt, either, unless, of course, you keep kosher or halal or are a vegetarian, and then they would.

About Catherine

Catherine loves to write about food and feeding people. In addition to her recipe and parenting blog Ben & Birdy (which has about 15,000 weekly readers), she edits the ChopChop series of mission-driven cooking magazines. This kids’ cooking magazine won the James Beard Publication of the Year award in 2013 – the first non-profit ever to win it – and a Parents’ Choice Gold Award. Last year they started the WIC version of the magazine for families enrolled in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), and are currently developing Seasoned, their senior version, commissioned by the AARP. They distribute over a million magazines annually, through paid subscriptions, doctor’s offices, schools, and hospitals. Their mission started with obesity as its explicit focus – and has shifted, over the years, to a more holistic one, with health and happiness at its core. That’s the same vibe Catherine brings to the diaTribe column.

[Photo Credit: Catherine Newman]

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About the authors

Catherine loves to write about food and feeding people. In addition to her recipe and parenting blog Ben & Birdy (which has about 15,000 weekly readers), she edits the ChopChop... Read the full bio »