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How to Make Perfect Boiled Eggs

2017-02-15By Bentology Team2 CommentsFacebooktwitterpinterestFacebooktwitterpinterest

how to boil perfect eggs every time soft or hard

how to boil eggs for perfect bento box lunches every time

Avocado toast with a soft boiled egg has to be the best quick breakfast ever.

And pop a few extra into the pot and you've got a few hard boiled eggs for a quick pop of protein in salads and sandwiches throughout the week.

Whether you need a good ounce of protein to toss in a salad, or sandwich, or just to tuck in a bento all on its own, knowing how to boil the perfect egg is a good skill to have.

We admit, we've adopted a few different methods over the years.  After a little experimenting we think we've hit upon the best method.


  • 8 Large or Extra Large eggs
  • Sea salt
  • Vinegar
  • Ice cubes

How To

  1. Set a medium sauce pan filled with water to boil.
  2. When water is boiled add 1 tablespoon of salt.
  3. Drop in 1/4 teaspoon of your favorite vinegar into the boiling water, using 1 tablespoon for a stronger flavored egg.
  4. Stir and add eggs, one at a time with a large spoon, letting each egg settle slowly.
  5. Simmer and set timer for 5 minutes for soft boiled eggs, and 10 minutes for hard boiled eggs, stirring regularly, keeping watch to not over simmer.
  6. For soft boiled eggs, when the timer is done, rinse in ice water for a few seconds, and stand egg in an egg stand.
  7. For hard boiled eggs, when the timer is done, scoop eggs out and settle in bowl of ice cubes and water for one minute.
  8. Scoop eggs out and return to boiling water for one minute.
  9. Scoop eggs out again and return to the iced water. Let them rest until ice is melted; rinse, dry, and reserve in the refrigerator.

This method will yield a slightly underdone yolk, a firm egg white, and no unsightly green ring of iron that deposits around the yolk as a result of cooking at too high a temperature, and for too long.



2 thoughts on How to Make Perfect Boiled Eggs

  • How important is the initial temperature of the egg? I have added a cold egg right from the refrigerator to boiling water and in some cases, the egg immediately crack, letting out some of the egg white.

    • Oh, that’s a great question!

      It would seem to be temperature related. But a room temperature egg can crack when dropped in boiling water, too. We get cracked shells all the time, so we try to avoid it by spooning each egg individually into the water slowly and carefully, to allow the bit of air inside the shell that’s rapidly rising in temperature to escape. We also include a drop or two at minimum of some kind of vinegar for this very reason. If and when the eggshell cracks, the acid in the vinegar ‘shocks’ the egg white into staying in place—for the most part.

      Thank you for asking that, it helped to clarify why we include the vinegar!

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