The Perfect Boiled Egg (Finally!)


While riding in a taxi on the way to the airport last week, Kyle got hungry.

Nothing new.

Naturally, with 13 feet of body between the two of us, it’s pretty much going to happen to at least one of us.

To avoid the hunger strike at the mercy of airport food, we packed sliced veggies, rice cakes, nuts and fruit, and hard boiled eggs.

Kyle went for the eggs first, and as he opened up the bag to grab one, a putrid, sulfuric smell permeated the air.

It was embarrassingly bad.

Sitting in the backseat, I immediately cracked the window, mortified, checking the rear view mirror to see if it had hit our poor taxi driver yet.

Indeed, his eyes widened slightly, but he stayed surprisingly composed. Mad respect. If it were me, I seriously would have swerved off the road from the repulsive odor.

Unfortunately, all of the eggs we had boiled were cracked with runny insides spewing out into a pool at the bottom of the bag. We had forgotten to pay attention to the amount of boiling time, and VERY prematurely took them off the burner to the misfortune of our taxi driver and Kyle’s growling belly.

Thankfully, though, this is not a regular occurrence in our household when we make soft-boiled eggs.

My Quest for the Perfect Boiled Egg

About a year ago, I had enough and decided to come up with a no-fail formula for the perfect boiled egg, especially considering our household goes through 10 – 12 eggs per day.

And by household, I mean Kyle and I.

God help us when we actually have monstrous little children of our own. I’m pretty sure we’ll have to resort to owning 30 chickens. There’s just no other way to keep up with demand!

My drive for the perfect boiled egg developed from way too many hard, green yolks that are so dry you need a pint of water to wash it down, and the opposite; overly runny insides like our former situation.

Not only that, but there’s also the problem of PEELING the egg. We’ve all been there with an egg that took 10 minutes to peel, leaving us with an emaciated looking egg and shells in our nails.

Oh, for the love of eggs!

So, how did I go about finding my perfect formula?

My dear dad, who grew up on square eggs and oatmeal for breakfast, and transitioned into making perfect boiled eggs in his adulthood.

He advised me the following formula that consistently produces a slightly soft, gooey egg yolk, and tender egg white on the outside, with an easier-to-peel shell as an added bonus! 

As one of my favorite foods of all time, these nutritional power houses are equipped with iodine for a healthy thyroid, choline for healthy brain function, vitamin D in the yolks for strong bones and immune system, and vitamin B12 for a healthy brain and nervous system. And they’re GOOD for cholesterol!

The Perfect Boiled Egg

Eggs (you choose the amount)
Optional: Dash of sea salt, pepper, or parsley

1. Place eggs in a small pot with enough water to cover the eggs.
2. Place a top on the pot and set the burner to high heat.
3. Once the eggs are at a roaring boil, start a timer for 4 MINUTES.



It will take about 5 – 10ish minutes to get to a roaring boil, depending on the amount of eggs in the pot.


4. After the timer goes off, immediately remove the pot from the burner, dump out the boiling water, and fill with very cold water. Continue running cold water in the pot for 1 minute, and then let the eggs sit in the cold water for about 5 minutes.


5. Peel eggs and add a dash of sea salt, pepper, and/or parsley! Store remaining eggs in the fridge for 5 – 7 days.


Enjoy these little delights with your morning coffee, with some homemade mayo for a hollandaise twist, in a salad, or as a snack with deli meat!


Your turn! What is your favorite way to eat a boiled egg?


This post was shared on Party Wave Wednesday, Fat Tuesdays, Sunday School Blog Carnival.

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23 responses on “The Perfect Boiled Egg (Finally!)

  1. After 6 minutes of cold water immersion, won’t the eggs be cold, or even room temperature? Your technique looks great, but I like my breakfast eggs warm.

    • Hi Dan! I hear you. Typically, the eggs are still warm after just 4 – 5 minutes in cold water. The cold water is to halt the cooking process altogether, because eggs will continue to cook even after taken off the burner. Try eating them after 1-2 minutes in cold water to eat them at a warmer temperature. Though in my opinion, the extra few minutes makes the shell easier to peel. :)

  2. I’m sorry, but that is not a soft boiled egg. That’s a medium boiled egg. Matter of fact, it’s almost too well done to even be medium. But that’s alright. I like my eggs medium, with a thick, creamy yolk. Not soft-boiled runny, or hard-boiled solid.

  3. A soft boiled egg cannot be peeled. They are runny inside. You have to crack them in the middle of the shell and kind of scoop out the inside. My mom used to make these for me and put them on toast.

    • Good call on the true definition of a soft-boiled egg… a slight difference between that and the “mediumish” boiled egg I was writing about. :)

  4. I have recently begun baking my still in shell eggs and I am hooked. They are easier to peel and no sulfur smell in the house like you get when boiling eggs. For hard boiled with no green ring around the yolk you put how ever many eggs you want to cook in a muffin tin or directly on the oven rack at 350 degrees for 20-25 minutes.

  5. Thanks! Another way that has worked well for me is to bring the water to a boil first and then carefully add the eggs and boil for 6 (six) minutes, remove, and run under and/or sit in cold water. have you ever tried duck eggs? :)

    • Lovely- I’ve tried that as well! Haven’t tried duck eggs, but I’ve tried quail eggs. YUM!

  6. I made eggs using your method today. They were fantastic, creamy and moist. My son, who hasn’t enjoyed hardboiled eggs, ate his right up.

    I agree with Telesma and Dan. True soft boiled eggs are oozy and best served warm, usually in a cute little egg cup and eaten directly from the shell like a bowl. These are definitely medium and perfect for peeling and eating on the go. Thanks for the instructions!

    • That is awesome! I’m so glad. Thanks for the tip on the true definition of a soft-boiled egg, too. :)

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  8. Thanks for this information. I always wondered about the timing on boiling eggs to get the soft center! I like my fried eggs over medium, but when in a hurry at breakfast always boil the eggs so I don’t have to “babysit” them and they always have a hard yolk! I’ll be doing this instead!

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  10. Thanks for sharing. I will definitely try this. I always used to get dark rings around my yolks until I recently googled and found this method , which works super for me and delivers lovely medium consistency egg yolks. its similar to yours, but requires less energy: place the eggs in a pot, cover with water and bring them to a boil. Once the eggs are boiling turn the heat off, cover with a lid and let them sit for 10 minutes (I set a timer). then remove the hot water and run cold water over them to stop the boiling process. The only problem I sometimes encounter with this method is the peeling bit if the eggs were to fresh. I am going to try the baking powder tip next time.

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