Eggs, Plain Boiled
A classic method for boiling eggs by plunging them into boiling water. This recipe advocates for the hot-water start method over the cold-water start, specifying precise timings for soft to well-set yolks.
Ingredients
- 4 whole Fresh Eggs (Preferably room temperature to prevent cracking)
- 4 cups Water (Enough to cover the eggs in a small saucepan)
Instructions
- 1Fill a small saucepan with enough water to cover the eggs. Place it on the stove and bring to a rolling boil.
- 2Gently plunge the eggs into the boiling water. The saucepan should be small enough that adding the eggs takes the water off the boil for a few seconds; this helps prevent the shells from cracking.
- 3Boil the eggs according to preference: 3 minutes for very lightly boiled, 3.5 minutes for medium, or 4 minutes for well-set.
- 4Remove the eggs immediately from the water to stop cooking and serve.