Phil’s Egg-Splanations: Boiled Eggs

Soft-boiled, medium-boiled and hard-boiled eggs are cooked in their shells in boiling water.

Soft-Boiled Eggs cook for 4 to 6 minutes with the finished product offering firmly set whites (solidified albumen) and soft, runny yolks.

Medium-Boiled Eggs cook for 8 to 10 minutes and result in a firm egg white and a slightly firm yolk.  Medium-boiled eggs look exactly like their hard-boiled counterparts from the outside – tender, cooked whites that hold their shape. But inside are creamy golden yolks that are neither liquid nor completely solid.

Hard-Boiled Eggs cook in about 12 to 14 minutes and have both a firm white and a firm yolk.

Making these versatile Gallus Gallus Domesticus (domestic hen eggs) is pretty simple:

  • Carefully place a single layer of uncooked cold eggs in a stockpot. Add cold water until the eggs are submerged under about two inches of water. Eggs that aren’t completely covered by water will cook unevenly.
  • Place your uncovered pot on the stove and bring the water to a full boil.
  • Once the water reaches a full boil, immediately turn off the heat; remove the pot from the burner and cover.
  • Set a timer and allow the eggs to cook for 4 to 14 minutes. Timing begins once the pot of eggs is removed from the heat source.

Cooking Times:

  • 04 minutes: eat it with a spoon out-of-the-shell – firm white, runny yolk
  • 05 minutes: firm white, runny yolk
  • 06 minutes: firm white, soupy yolk
  • 08 minutes: firm white, fully set golden yolk, slightly soupy
  • 10 minutes: firm white, a firmer pale yolk, slightly soft in the middle
  • 12 minutes: firm white, almost completely hard-boiled yolk
  • 14 minutes: firm white, completely hard-boiled crumbly dry pale yolk

  • When the timer goes off, use a slotted spoon to transfer the eggs from the hot water to a bowl full of ice water. The ice bath will stop the eggs from cooking further and assist with easier peeling.
  • Once your eggs are cool enough to handle, remove them from the ice water, gently tap them on a hard surface and begin peeling them under cool, running water. The water will help you get a clean peel by gently separating the thin egg shell membrane away from the egg white.
  • Soft-boiled eggs require a much gentler touch than do hard-boiled when peeling. For a very soft egg, you can also place it in an egg cup (or hold it in your hand) and tap the top with a spoon until the shell is easy to remove.
  • Eat and enjoy!

Soft-boiled eggs are best eaten fresh, but can be stored in the shell in the refrigerator for up to two days. But do keep in mind that soft-boiled eggs are not freezer friendly. It is not safe to reheat a soft-boiled egg in the microwave, but you can reheat them by blanching (which is scalding in boiling water for a brief interval and then plunging the eggs into ice water to shock or refresh) or coddling them (cooking in water below boiling point) quickly in boiling water.

Hard-boiled eggs can be stored in the shell in the refrigerator and last up to four days. The whites of hard-boiled eggs get rubbery when frozen, but you can freeze the yolks for later use if you like.