Tools

• Pot
• Spoon or slotted spoon
• Timer
• Bowl

Materials

• Eggs
• Water
• Ice or cold water

Safety

• Use a pot large enough so water can cover the eggs without overflowing.
• Handle boiling water carefully to avoid burns.
• Lower and remove eggs gently to prevent hot water splashes.
• Do not leave the pot unattended while the stove is on.
• Cool eggs in cold water before peeling to reduce handling burns.

Steps

1. Step 1: Fill the pot

   • Place the eggs in a pot in a single layer.
   • Add enough water to cover the eggs by about 1 inch.

   Check: Eggs are fully submerged. · The pot is not overcrowded.

2. Step 2: Heat the water

   • Place the pot on the stove over medium-high heat.
   • Bring the water to a boil.
   • Once boiling, reduce to a gentle simmer if needed.

   Check: The water has reached a full boil. · The eggs are not bouncing around violently.

3. Step 3: Cook the eggs

   • Set a timer based on desired doneness: about 6-7 minutes for soft-boiled, 9-10 minutes for medium, or 11-12 minutes for hard-boiled.
   • Keep the water at a gentle simmer during cooking.

   Check: The timer is running. · The water remains hot with small steady bubbles.

4. Step 4: Cool the eggs

   • Transfer the eggs carefully to a bowl of ice water or very cold water.
   • Let them cool for at least 5 minutes.

   Check: The eggs are cool enough to handle. · Cooking has stopped so the yolks do not overcook.

5. Step 5: Peel and serve

   • Gently tap each egg on a hard surface to crack the shell.
   • Peel under running water if desired, then serve or store.

   Check: The shell comes off without tearing large pieces of egg white. · The eggs are peeled or stored as needed.