Soft and Hard Boiled Eggs

HOW TO COOK SOFT BOILED AND HARD BOILED EGGS – TOGETHER IN ONE POT

1.  Just bring a pot of water to a boil with enough water to cover the eggs by about an inch. By boiling the water first, it also doesn’t matter which type of pot you use as the eggs only hit the water once it’s boiling (212 degrees fahrenheit).  While water boils, take the eggs out of the fridge and prepare the ice bath (see step #4)

2.  Reduce the heat to low and use a skimmer to gently place the eggs in the water. By reducing the heat to low, you’ll prevent the eggs from bouncing around and cracking. Then, turn the heat back up to a boil.  Set timer!!!!

3.  Immediately set a timer and cook the eggs according to how soft or hard you’d like them. Here’s my general description of how long to boil eggs:

• 6 minutes: A liquid-y yolk and soft white. This is perfect for eggs served in an egg cup.
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• 6 1/2 minutes: A soft, jammy yolk. This is my favorite for eggs on toast or soft boiled eggs on a salad.
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• 8 minutes: A soft yolk but firm enough to hold its own.
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• 10 minutes: The early stages of a hard boiled egg, with just a smidge of softness in the middle.
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• 12 minutes: A hard boiled egg with a lighter yolk.
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• 14 minutes: Your traditional hard boiled egg with the lightest yolk and a firm white, but not overcooked.

4.  While eggs are boiling, prepare an ice bath.  Once the eggs have cooked, immediately place them in a ice water bath to stop them from cooking and maintain your perfect texture.