Medium-Boiled Eggs
Perfectly creamy and jammy, these medium-boiled eggs are a versatile delight for any meal!
Equipment
- Medium Saucepan
- Slotted Spoon
- Bowl for ice bath
- Timer
Ingredients
- 6 large eggs
- Water (enough to cover the eggs in a saucepan)
- Ice (for the ice bath)
Instructions
- Start by taking your large eggs out of the refrigerator. Allow them to sit at room temperature for about 10-15 minutes. This helps prevent cracking when they hit the hot water.
- Fill a medium saucepan with enough water to completely submerge the eggs. Place the pan on the stove over high heat and bring the water to a rolling boil.
- Once the water is boiling, gently lower the eggs into the water using a slotted spoon. Be careful not to drop them in too hard, as this can cause them to crack.
- As soon as the eggs are in the water, set a timer for 6-7 minutes. For a slightly firmer yolk, aim for the 7-minute mark; for a creamier yolk, stick to 6 minutes.
- While the eggs are boiling, prepare an ice bath by filling a large bowl with cold water and ice. This will help halt the cooking process once the eggs are done.
- Once the timer goes off, use the slotted spoon to carefully transfer the eggs from the boiling water to the ice bath. Let them sit in the ice bath for about 5-10 minutes to cool down completely.
- After the eggs have cooled, gently tap them on a hard surface to crack the shell, then peel them under running water for easier shell removal. Your medium-boiled eggs are now ready to be enjoyed!
Notes
- Experiment with different timings to find your perfect consistency.
- For added flavor, consider seasoning the eggs with salt, pepper, or your favorite spices after peeling.
- Pair medium-boiled eggs with avocado toast, salads, or ramen for a delicious meal.