Soft and Hard Boiled Eggs

Serves: 5
Total Calories: 9




1. Place the eggs in a 1-or 2-quart pot with enough water to cover. Do not overcrowd the eggs—make sure there is space between them. Place the pot over high heat and bring to a boil.
2. Once the water begins to boil, reduce the heat a bit to maintain a steady boil without splashing.
3. Cook soft boiled eggs for 3 to 4 minutes. Place the pot in the sink under cool running water to stop the eggs from cooking any further. Serve immediately.
4. Cook hard boiled eggs for 9 to 10 minutes. Let them cool completely before removing from the water. Store the eggs in the refrigerator where they will keep for about a week.

Important tip
Eggs cook differently at different altitudes. If you live in a high-altitude area, add 2 minutes cooking time for soft boiled eggs and 4 minutes for hard boiled.

Make Your Eggs Do the Twist!
Always check your eggs before buying. Those thin shells can crack during transport or when the cartons are stacked on store shelves. The contents of a cracked egg will leak into the carton and corrupt the eggs closest to it. It will also cause the shells to stick to the carton. That’s why it’s so important to do the “twist test.” Just open up the carton and give the eggs a spin. Don’t worry, people do it all the time. Go ahead— nobody’s looking!

Nutritional Facts:

Serves: 5
Total Calories: 9
Calories from Fat: 5

This Soft and Hard Boiled Eggs recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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