Boiling an egg might seem like one of the easiest kitchen tasks. But anyone who’s ended up with a grey ring around the yolk or a shell that clings on for dear life knows—it’s surprisingly easy to get wrong.

Whether you're aiming for a jammy centre or a firm yolk for your salad, here’s how to get it just right.

Common boiled egg mistakes

1. Starting in boiling water
Dropping cold eggs straight into boiling water often leads to cracked shells. It also makes timing tricky.

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2. Guessing the timing
Overcooked eggs = rubbery whites and greenish yolks. Undercooked eggs = runny mess.

3. Not shocking them in cold water
Skipping the ice bath means harder-to-peel eggs and continued cooking even after they’re out of the pot.

Boiled eggs in a bowl decorated with parsley leaves. Photo: Shutterstock/Timolina
Boiled eggs in a bowl decorated with parsley leaves. Photo: Shutterstock/Timolina

The foolproof way to boil eggs

1. Start with room-temperature eggs
Take the eggs out of the fridge 15–20 minutes before boiling. This helps prevent cracking.

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2. Place eggs in a saucepan and cover with cold water
Make sure there’s an inch of water above the eggs.

3. Bring to a boil over medium heat
As soon as the water starts boiling (not raging), turn off the heat, cover with a lid, and remove from the burner.

4. Set a timer, depending on how you like your eggs:

  • 6 minutes: Soft and slightly runny yolk
  • 8 minutes: Jammy centre
  • 10 minutes: Fully set but creamy
  • 12 minutes: Classic hard-boiled

5. Transfer to an ice bath
Immediately place the eggs in a bowl of ice water and let them sit for at least 5–10 minutes. This stops cooking and makes peeling easier.

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6. Gently tap and roll to peel
Crack the egg on a hard surface and roll it to loosen the shell. Start peeling from the wider end where the air pocket is.

Bonus tips
Older eggs peel easier. If possible, don’t use fresh-from-the-store eggs.
Peeling under water helps. It gets between the shell and the egg white, making the shell slide off more easily.

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