How to Cook Soft-Boiled, Hard-Boiled, Poached Eggs: Useful Tips

Many people eat eggs regularly – boiling them, frying eggs, or scrambling eggs. But there are several other ways to prepare eggs, which you can master if you know the right technology.

How to boil eggs properly so they do not burst – tips and tricks

The main problem that arises for hostesses when boiling eggs is the cracks that appear on the shell. In order to avoid this, it is important to use room-temperature eggs for cooking and put them in the same water. If you take the eggs out of the fridge and put them into the hot liquid, the shell will immediately crack.

Next – to cook the egg exactly the way you want, follow the instructions below.

How many minutes do to cook hard-boiled eggs

The first way to cook eggs that we’re talking about today is the poached egg. You get a delicious and beautiful egg if you put it in cold water, wait for it to boil, and then simmer it for 4 minutes.

An alternative variant is to put eggs at room temperature in boiling water, but in this case, you should boil them for 1 minute. After that, remove from the heat, cover with a lid, and wait for 5 minutes.

How to boil a perfect soft-boiled egg

You have to take the egg, put it into cold water, wait until it boils, and then turn down the heat. Boil the egg in that way for 2 minutes, if you want the egg yolk and white to be liquid, or for 3 minutes, in which case the yolk will be liquid and the white will harden.

How long must you boil hard-boiled eggs?

Hard-boiled eggs are the most common type of egg. They can be eaten alone or used in cooking. To get the perfect hard-boiled egg, lower it into cold water, and wait for it to boil. Time it for 1 minute and turn down the heat – simmer the egg for 7-8 minutes on medium power.

IMPORTANT: it is not recommended to boil eggs for more than 8-10 minutes, or white will taste rubbery and the yolk will have an unpleasant gray film on it.

Useful tip: to ensure that the eggs are cleaned well after boiling, add 1 tsp of salt to the pot. In addition, do not forget to immediately put them under a stream of cold water – the shells from the cooled eggs will be much easier to remove.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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