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How to Perfectly Boil an Egg 06:37

Isaac Toups

A boiled egg is easy to prepare, and adds flavor and texture to a wide variety of recipes.

How to Perfectly Boil an Egg 06:37

Isaac Toups

A boiled egg is easy to prepare, and adds flavor and texture to a wide variety of recipes.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 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. 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. 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. 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. 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

Equipment

- Eggs

Ingredients

- Large saucepan
- Large bowl with ice water
- Slotted spoon

Chef Notes

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. 

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Taught by

Isaac

Chef Isaac Toups

New Orleans

Isaac Toups is head chef and co-owner of Toups’ Meatery in New Orleans. At Toups’, Isaac serves up the hearty, Cajun-ty... read more