The Perfect Boiled Eggs

Eggs boiled just right, not dried and grey, take a bit of clever timing. When boiling eggs, there are two things you don't want to happen: Cracked shells, and the unsightly grey right that forms around the yolk. Here's what you can do to ensure they're cooked right.

Soft-boiled eggs:
Place eggs in a pot and cover with cold water, at least 3 centimeters above the eggs. Then bring water to a rolling boil. This means that when water in an uncovered pot reaches boiling point, the liquid will move rapidly and the bubbles will continually rise to the surface. After that cover pot with lid and remove from fire. Leave eggs in water for 2 to 3 minutes, for desired doneness. Drain and quickly cool eggs in cold water.

If you are cooking more than 4 eggs, bring the water to a rolling boil. Do not remove pot from fire. Cover and reduce heat to slow simmer for 4 to 5 minutes, then quickly cool eggs in cold water.

Hard-boiled eggs:
Place eggs in pot and cover with cold water, at least 3 centimeters above the eggs. Then bring water to rolling boil. Reduce to a simmer. Cover pot with lid and cook eggs for 10 to 15 minutes. Drain and cool eggs in cold water immediately. This prevents the yolk from darkening.

Tips: Bring refrigerated eggs to room temperature to prevent them from cracking as they boil. Avoid cooking eggs at high temperatures for more than 20 minutes, as it will produce a dark ring around the yolk.