boiled egg

We tested every variable imaginable to come up with this foolproof hard-boiled egg technique, designed to give you the perfect doneness and increase your chances that the shell comes off easily.

Perfect Hard-Boiled Eggs Recipe

tray of ice cubes (optional;

(2.8L) water

eggs

If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. 

Bring 3 quarts (2.8L) water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes. Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.

To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)

It takes just six minutes to get firm whites and liquid yolks, every single time.

Perfect Soft-Boiled Egg Recipe

Bring water to a gentle simmer in a medium pot. Gently lower eggs into water with a slotted spoon or strainer (do not drop eggs into water, as they might crack). Cook for exactly 6 minutes, then remove eggs with slotted spoon and serve.

Ramen Eggs (Ajitsuke Tamago) are delicious as topping on ramen or enjoyed as a&nbsp;snack. Read on to learn how to make this flavorful soft boiled eggs recipe at home.&nbsp;

Ramen Egg

soy sauce

mirin

3-6 Tbsp water ((Read my tip in the instructions))

Gather all the ingredients. Increase the marinate ingredients if you cook more than 4 eggs.

In a resealable plastic bag, combine soy sauce, mirin, and water. Tip 1: If you plan to make the ramen eggs in just a few hours of marinating, use 0-1 Tbsp water. Otherwise, start with 2-3 Tbsp water and taste before adding more water. You have to adjust the saltiness to your taste and how long you plan to marinade. Tip 2: To use the minimal amount of the condiments (as we have to discard after marinating), I use a plastic bag. If you use a container, you will need to double the amount of condiment to cover the eggs.

Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs (should be 1 inch above eggs).

When boiling, take out the eggs from the refrigerator and carefully and slowly submerge the eggs into the boiling water with a mesh strainer/skimmer or ladle to prevent the eggs from cracking.

Immediately reduce heat to maintain a simmer (gentle boil) and cook the eggs for exactly 7 minutes (See Notes). Make sure the water is simmering, but not so hot that the eggs bounce around. If you want your egg yolk to be in the center, gently rotate the eggs with chopsticks once in a while for the first 3 minutes so the egg yolk will be in the center.

After 7 minutes, immediately take out the eggs and soak in the ice bath to stop them from cooking further. Let them cool for 3 minutes.

The soft boiled eggs are not completely hardened so gently peel the eggs.

Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Let them marinate overnight to up to 3-4 days in the refrigerator. 

Take out the eggs and cut in halves to serve. Enjoy the eggs by themselves or use them as a ramen topping.&nbsp;

Keep the eggs in the refrigerator all the time. Enjoy the eggs within 4 days if your eggs are soft-boiled. If your eggs are hard-boiled, you can keep in the refrigerator for up to a week. For food safety, I recommend discarding the marinade and making a new batch if you want to make more. 

To Store

The best deviled eggs are creamy, savory, punchy, and light, made with good Dijon mustard, homemade mayo, and good olive oil.

Great Deviled Eggs Recipe

eggs, not too fresh (see note)

(30 milliliters) mayonnaise,

Dijon mustard

(15 milliliters) white wine vinegar

(3 milliliters) Frank's RedHot sauce

(60 milliliters) extra-virgin olive oil, divided (see note)

salt and black pepper

(85 grams) thinly sliced chives

red pepper paprika

Crunchy sea salt,

Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.

Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves and set aside; reserve remaining 8 for another use. Add mayonnaise, mustard, 1/2 tablespoon (7ml) vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary. 

With machine running, slowly drizzle in 2 tablespoons (30ml) olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.

Cut off a corner of zipper-lock bag and pipe filling mixture into egg whites, overstuffing each. Drizzle with remaining olive oil and sprinkle with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately.

Steaming cooks eggs more gently, for easy-to-peel "hard-boiled" eggs with tender whites.

Perfect Steamed Boiled Eggs Recipe

Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled.

Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling.

We served this vegetarian curry with rice and hoppers – bowl-shaped Sri Lankan crepes made with rice flour and coconut milk. Buy them from good Sri Lankan takeaway restaurants, or use parathas (Indian flatbreads) or extra basmati rice, says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.

Turmeric boiled egg curry

eggs,

tbs ghee

onion, thinly sliced

garlic cloves, finely chopped

(20 grams) ginger, finely chopped

green chillies, thinly sliced

curry leaves

x 12cm pandanus leaves

coconut milk

Nigella seeds, cooked basmati rice

coriander seeds

fennel seeds

cumin seeds

nigella seeds

turmeric powder

white peppercorns white pepper

tsp fenugreek

cinnamon quill,

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