Step 1

Place your eggs in a single layer in a saucepan and cover with water.

Step 2

Add 1 tablespoon salt and ¼ cup white vinegar.

Step 3

Cover the saucepan with a lid, and turn the stove to a high temperature, heating until the water is at a roiling boil.

Step 4

Turn off the heat and let your eggs sit in the hot water.

Step 5

Cook 3 minutes for soft boiled, 6 minutes for medium boiled, and 12 minutes for hard boiled.

Step 6

Use a slotted spoon to place the eggs in an ice-water bath for about 5 minutes.

Step 7

Drain and peel.

Step 8

Place your steamer basket in your saucepan.

Step 9

Fill the saucepan with water to the bottom of your steamer basket.

Step 10

Bring the water to a boil.

Step 11

Place your eggs on the steamer basket and cover.

Step 12

Cook 6 minutes for soft boiled, 10 minutes for medium boiled, and 14 minutes for hard boiled.

Step 13

Use a spoon to place the eggs in an ice-water bath for about 5 minutes.

Step 14

Place your eggs in a single layer in the slow cooker and cover with water.

Step 15

Add 1 tablespoon of salt.

Step 16

Cook on high heat for 2 ½ hours and cook on low for 3 ½ hours.

Step 17

Use a slotted spoon to place the eggs in an ice-water bath for about 5 minutes.

Step 18

Drain and peel.

Step 19

Pourone 1 cup water in the Instant Pot and place the trivet in the bottom of the pan.

Step 20

Place 6-12 eggs on the trivet.

Step 21

Quick Release Method: Use the manual setting, and set the timer for 7 minutes on high. If you cook using a medium setting, add more time. Do a quick release of the steam as per the manufacturer’s instructions.

Step 22

Natural Release Method: Use the manual setting, and set the timer for 5 minutes on high. If you cook using a medium setting, add more time. Allow the pressure to release naturally for 5 minutes before releasing steam.

Step 23

Use a slotted spoon to place the eggs in an ice-water bath for 5 minutes.

Step 24

Drain and peel.

Step 25

Start running the ater in your sink to get it very hot. Place the eggs in the bottom of a microwave-safe bowl and cover with hot water ½ inch above the eggs.

Step 26

Add ½ teaspoon salt for each egg to avoid an explosion. An alternate method is to poke a hole in the bottom of the shell.

Step 27

Microwave on high for 4 minutes for 2 eggs, adding 1 minute for every additional 2 eggs. While it is cooking, make sure the water has come to a rolling boil. Otherwise, add another 30 seconds to 1 minute. These instructions are for a higher watt microwave. If your microwave has a lower wattage, cook the eggs longer. Microwaves’ wattage varies widely.

Step 28

After the cooking time is up, leave the eggs in the hot water in the microwave for an additional 3-6 minutes. You can remove them sooner if you want a runny yolk.

Step 29

Use a slotted spoon to place the eggs in an ice-water bath for about 5 minutes.

Step 30

Drain and peel.

Step 31

Preheat the oven to 325ºF.

Step 32

Place one egg in each muffin tin. A silicone muffin tray is a great alternative to avoid heat spots from a metal pan.

Step 33

Bake for 30 minutes.

Step 34

Use a slotted spoon to place the eggs in an ice-water bath for about 5 minutes.

Step 35

Drain and peel.

Step 36

Preheat the air fryer to 250ºF. You can skip this step and add a couple of extra minutes to your cooking time.

Step 37

Place the eggs on the basket provided with your air fryer or a grilling rack.

Step 38

Cook for 12-17 minutes. Time varies because different air fryers vary in wattage.

Step 39

Use a spoon to place the eggs in an ice-water bath for about 5 minutes.

Step 40

Drain and peel.