Total Time
Prep 1 min
Cook 2 mins

Just in case you have never cooked in your life, here is the basics! You'd be surprised how many people really don't know how to boil an egg correctly. Go ahead, be brave and boil that egg!


  1. Place the egg in a saucepan.
  2. Run cold water into the saucepan until the water is 1 inch above the egg.
  3. Place the saucepan on a stove and cook over medium heat until the water begins to boil.
  4. Reduce the heat to low.
  5. Simmer for 2 to 3 minutes for soft-boiled eggs or 10 to 15 minutes for hard-boiled eggs.
  6. Remove the egg with a spoon or ladle and let it cool slowly, or run cold water over it to cool it more quickly.
  7. Refrigerator Storage Chart for Eggs:.
  8. Fresh, in shell=4 to 5 weeks
  9. Raw yolks, whites=2 to 4 days
  10. Hardcooked=1 week
  11. Liquid pasteurized eggs or egg substitutes, opened=3 days
  12. Liquid pasteurized eggs or egg substitutes, unopened=10 days
  13. Mayonnaise, Refrigerate after opening=2 months.
  14. NOTE: Purchase the product before “sell-by” or expiration dates.
Most Helpful

REALLY GREAT "start-up" recipe for boiling eggs. I was introduced into this method: With a store-bought "PIERCER", or straight pin, POKE the big-end of the raw egg. Put egg(s) covered in room-temp H2O on high heat 'til boiling. REMOVE FROM HEAT, COVER TIGHTLY, ALLOW TO SIT IN IT'S BOILING WATER FOR ~12/15~ MINUTES, cover with running cold H2O. Peal in cool/cold H2O. YOU'LL NEVER SEE "RING AROUND THE YOKE" AGAIN. EGGS WILL PEAL VERY EASILY.

buckheaddad August 24, 2008