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!
- Place the egg in a saucepan.
- Run cold water into the saucepan until the water is 1 inch above the egg.
- Place the saucepan on a stove and cook over medium heat until the water begins to boil.
- Reduce the heat to low.
- Simmer for 2 to 3 minutes for soft-boiled eggs or 10 to 15 minutes for hard-boiled eggs.
- Remove the egg with a spoon or ladle and let it cool slowly, or run cold water over it to cool it more quickly.
- Refrigerator Storage Chart for Eggs:.
- Fresh, in shell=4 to 5 weeks
- Raw yolks, whites=2 to 4 days
- Hardcooked=1 week
- Liquid pasteurized eggs or egg substitutes, opened=3 days
- Liquid pasteurized eggs or egg substitutes, unopened=10 days
- Mayonnaise, Refrigerate after opening=2 months.
- NOTE: Purchase the product before “sell-by” or expiration dates.
I like How to Boiled Eggs 101 it go into eggs more, this good to stare with. thank for some info. #695933 GRPA!
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.