1. Fill a large saucepan with water. Carefully add the eggs to the pan, ensuring that they are completely covered with water. Heat the burner to high. 00:32
2. Once the water begins to simmer, start to time the cooking process. For a soft boiled egg, cook for two and half minutes, for a medium boiled egg, four and a half minutes, for hard boiled, six minutes. 02:18
3. Using a slotted spoon, gently remove the eggs and transfer them into a large bowl of ice water. This will shock the eggs and stop the cooking process. Allow the eggs to cool in the ice bath for at least five minutes. 02:58
4. Hold each egg under running water. Make tiny cracks over the entire surface of the eggshell by rolling it or gently pinching the shell. There is a tiny air pocket between the bottom of the egg and the shell. Pop this pocket and remove the bottom part of the shell. With the water running over the egg, remove the remaining shell. 03:50
5. Serve the eggs as desired. For more information of the various levels of egg doneness, see Chef Notes. 04:20
What You'll Need
- Large saucepan
- Large bowl with ice water
- Slotted spoon
Eggs can be hard boiled,
medium boiled, and soft boiled depending on how long they are cooked for. A
hard boiled egg is cooked until the white is completely opaque and the yolk is
slightly soft and pale yellow. A soft boiled egg is still runny on the inside,
and pairs well with toasts and pastas. A medium boiled egg is somewhere in
between, and serves as a good foundation for a deviled egg recipe.
“Shocking” is the process in which cold water is used to halt the cooking process. In this tutorial, the ice bath is used to shock the eggs and make them easier to peel.
Adding the eggs to already boiling water is not advised, as this can cause the shells to fragment and the uncooked egg to leak into the water.
Chef Isaac uses this technique to make his signature deviled eggs. For this recipe, visit the “Pimento Cheese Deviled Eggs” tutorial located at the bottom of the page.