The only variable in a boiled egg is time, and the results are very different: 6 minutes gives a runny yolk, 8 minutes a creamy one, 11 minutes a firm one. Dropping the eggs into water that is already boiling is what makes the timing controllable; start them in cold water and the heating time becomes a variable of its own.
Ingredients
For boiling
For cooling
Method
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Boil the water
Bring the water to the boil with the salt and vinegar. The vinegar stops the white escaping if a shell cracks.
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Add the eggs
Lower the eggs carefully into the boiling water with a spoon.
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Time it
Six minutes for a runny yolk, 8 for a creamy one, 11 for fully set.
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Into iced water
As soon as the time is up put them into iced water. This stops the cooking and loosens the shell.
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Peel
Wait 5 minutes and peel them.
Tips
- Use eggs at room temperature; eggs straight from the fridge crack in boiling water.
- Do not skip the iced water, as it both stops the cooking and makes the shells come away easily.
- Very fresh eggs are hard to peel; eggs that are a week old boil better.
Nutrition
Values are per serving and approximate.