Eggs: A simple food that’s simple to miscook, especially when boiling them. Too much time, and you’ll have rubbery eggs with a green-tinged yolk. Too little time, and the yolk won’t be cooked through.
Follow these steps from the American Egg Board for the best results every time.
- Place the eggs in a single layer in a saucepan. Add enough water to cover by at least 1 inch. Cover the pan and quickly bring the water just to a boil.
- Turn off the heat, removing the pan from the burner to prevent further boiling, if necessary. Let the eggs stand, covered, in the hot water about 12 minutes (medium eggs), 15 minutes (large eggs) or 18 minutes (extra-large eggs).
- Immediately run cold water over the eggs or place them in ice water until they’re completely cooled. Peel for immediate use, or store them with the shell on in the refrigerator for up to 1 week.