Every Sunday I teach a TRX Boot Camp class, which is usually preceded by a light breakfast: 1) a perfect boiled egg; and 2) a refreshing glass of my favorite cleansing, green smoothie (from our latest book, Kale. All Day. Err Day.).
My goal is to eat light, get some protein, ramp up with energy from plants, and go easy on my digestive system (hence the smoothie). Since it’s such a big part of my routine, I figured it was time for me to share my perfect boiled egg technique. It’s easy, handsoff, and quite yums.
Take a look at my tips below to make a perfect boiled egg. If you look at the edges of my egg, they are a bit jagged. That’s because the eggs I used in the photos are SUPER FRESH. I got them from two of my favorite boot camp students (Harry and Wendy) who raise chickens and give me lots of eggs. The fresher the egg, the harder to peel. I heard it has to do with the protein in the membrane. Eggs that I purchase from the store tend to peel much easier.
How to make a perfect boiled egg:
If you didn’t catch my other blog post, all about HOW TO SHOP FOR EGGS, then be sure to check it out. Confused about cage-free, organic, brown vs. white, etc.? Not to worry, I clear it all up for you here.
No DO NOT boil the water first. It’s a myth. Place eggs directly in a bath of cool water (about 1” over the eggs), THEN place it on the burner and bring to a boil.
Pay attention (maybe set a timer). Bring the eggs to a boil for 2 minutes, then shut the burner off and leave it alone. Don’t cover it. Don’t move it. Just leave it.
Depending on how “done” you want your egg yolk, let the eggs rest in the hot water for 6-8 minutes. I personally prefer a soft egg yolk, so 6 minutes works great for me. The goal is to avoid overcooking the egg yolk so you don’t get the dark green ring around the edges. If you do, don’t worry about it. You’ll get better the next time around.
Don’t be like me and remove the egg with my fingers. Sometimes I’m that lazy and thick skinned. Instead, remove the egg with a spoon, and immediately rinse it under cold water (since it will be hot).
Crack the tip of the egg and begin to peel, making sure you lift the membrane. This way, you’ll be sure to peel it much cleaner AND avoid a nasty, thick skin in your mouth when you take a bite.
One was left in the water for 6 minutes. The other was left in the water for 8 minutes. If I let them sit even longer (or shorter), you can imagine how soft or hard the egg yolks would be. Totally up to you!
My 2 cents.
Eggs are a perfect protein, fairly inexpensive (even the $8/dozen pasture raised kind) in comparison to other animal-based protein. When I’m on a tight budget, eggs are at the top of my grocery list.
Kale. All Day. Err Day.
Hi there! I’m a little late to this conversation, but I was wondering, do you adjust the timing if you’re making more than one egg? I love eggs too and I often make a batch of hard boiled eggs on Sundays to have for my lunches through out the week! Thanks for all the info and inspiration, I love your blog!
Hi Lizzie — what a fab question! It def makes sense to increase time in the baking world if the quantity increases, but in this case of boiling eggs, the timing will stay the same. HOWEVER, please note that the size of the pot must support the number of eggs. If you cram them on top of each other with little water, you’re going to have an uneven experience. Be sure to place the eggs in a pot and cover with cool water a few inches above the tops of the eggs. That’s it! Thanks for asking!!! -steph