Medium Boiled Eggs Recipe (2024)

FAQs

How long do medium eggs take to boil? ›

3 minutes for really soft boiled yolk and set white. 4 minutes for slightly set yolk and set white. 5 minutes for a medium cooked firmer yolk and white. 6 minutes for hard boiled with lightly soft yolk.

Medium boiled eggs can be stored in the fridge for up to 7 days, but be sure to refrigerate them within two hours of cooking. Store your medium boiled eggs in an air-tight container in the refrigerator. Eggshells are porous, and without a protective container it can absorb some of the smells and flavours of the fridge.

The top of the yolk is just barely set, but still runny. Over-medium: Flipped and cooked longer on both sides, so the yolk is barely runny, but still jammy. Over-well: Flipped and the yolk is cooked completely until it resembles the center of a hard-boiled egg.

They are brought to a simmer over medium-high heat, then the heat is reduced to maintain a bare simmer. It takes about 7 minutes for the egg whites to have a firm texture while keeping the yolks soft but not runny. Medium-boiled eggs have a jammy yolk with a firm white.

As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture.

“Undercooked hard boiled eggs can leave the yolk and possibly the white runny and any possible Salmonella bacteria can survive. This could lead to foodborne illness,” Blakeslee said.

Bottom Line

After trying several methods to determine if an egg is cooked or not, there were a few that came out on top. Contrary to what you might have heard, hard-boiled eggs do not float—but they do act differently when you spin them or shine a flashlight through them.

Most people are more allergic to the egg white than the yolk as it contains more protein. Heating can destroy the allergic protein in the egg white. For this reason some people can eat hard-boiled egg or other food with cooked eggs and not get symptoms.

Can you eat 2 week old hard-boiled eggs? The FDA recommends consuming hard-boiled eggs within a week, and two weeks is well past that deadline. Since spoiled hard-boiled eggs can make you sick, it's best to be safe and toss out any leftover hard-boiled eggs that have been in the fridge for more than one week.

Hard-cooked eggs, which have been quickly cooled and placed in the refrigerator in their shells should be consumed within seven days. Peeled hard-cooked eggs stored in the refrigerator should be consumed within 48 hours due to the moist egg white surface being exposed and the potential of microorganism growth.

Do you boil eggs covered or uncovered? ›

Bring water to a boil over high heat, then reduce heat to moderately high and cook eggs at a gentle boil, uncovered, 10 minutes. Pour off hot water. If using eggs right away, shake pan gently so eggs bump into one another (to crack shells).

It's not necessary to add anything to the water. Some people also swear that adding a bit of salt, vinegar or even baking soda to the boiling water makes eggs easier to peel and/or makes them taste better. We, however, prefer the simplicity of plain ol' water.

Gently lower in fridge-cold eggs. Lower the heat slightly – so the eggs don't crack due to being bashed around but water is still at a gentle boil. Start the timer – 6 minutes for runny yolks, 8 minutes for soft boiled, 10 minutes for classic hard boiled, 15 minutes for unpleasant rubbery whites and powdery dry yolks.

Yes. eating an egg that has been boiled for 30 minutes should generally be safe and should not cause any harm. boling an egg for such a duration insure that it is thoroughly cooked, enimilating any potential risk of salmonella or other harmful bacteria that may be present in raw or undercooked eggs.

For one to four eggs, bring the water to a rolling boil, cover the pot, and turn the heat down to its lowest setting for 12-14 minutes. For five to eight eggs, cook for 15 to 18 minutes. For nine to one dozen eggs, cook for 20 minutes. After cooking, transfer the eggs to a bowl of ice water.

If all the eggs are stored in the fridge, then a small (size 6, 47 g) egg will require four minutes to cook, and a large egg (size 2, 67 g) will take five minutes.

Drop the eggs into boiling water. Eggs added to a pot of boiling water rather than brought to a boil along with the cold water will be easier to peel. Plus, this method allows for more precise timing.