How to Boil the Perfect Egg


How to Boil the Perfect Egg

Cooking an egg too fast or too long can result in a rubbery egg that tastes terrible. When you search around the internet you will find a lot of different ideas. Here is one way that works well for me, plus a few ideas you may want to try!

  1. Place eggs in cool water with about a tablespoon of sea salt and about 2 tablespoons – 1/4 cup distilled white vinegar. Make sure the top of the eggs are covered with water.
  2. Leave pot uncovered and bring water to a boil.
  3. Remove from heat, cover and let sit for 13-14 minutes.
  4. Remove eggs from water immediately after 14 minutes.
  5. Place eggs in an ice bath for about 5 minutes to stop cooking.


  1. Salt water will help solidify eggs much quicker should an egg crack and leak. Some people believe salt water can also help keep eggs from cracking.
  2. Adding vinegar to water makes peeling easier.
  3. Older eggs peel easier than fresh eggs because they are less acidic. If you use older eggs you should not add vinegar.
  4. If you crack the eggs immediately out of the ice bath, they should peel much easier.
  5.  Store in the refrigerator and eat within 5 days.

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