Boiling An Egg

Now boiling an egg, to eat, might not seem like rocket science but to some it is hard; and for me personally, I can never remember the times to cook the egg so that it’s perfect.

I have now been boiling eggs for at least 20 years (gees I’m old) and finally have perfected it.

So much so, that instead of poaching eggs for my breakfast, I use a soft-boiled egg and it’s amazing.



  • A pot
  • Water
  • Eggs
  • A sharp knife



  1. 3/4 fill a pot with water (or at least with enough water to adequately cover the egg), and put on the stove on a high heat until boiling.
  2. In the meantime, take the egg, and at the larger of the ends (or as I like to call, the bottom of the egg), gently tap until you break through and make a small hole – this will ensure the egg doesn’t crack and the contents spill out when you’re boiling it.
  3. Once the pot of water is boiling, carefully add your eggs in (I use a spoon to lower them in).
  4. Continue to boil for as long as you want depending on how cooked you want the egg:
    1. 5 minutes for soft boiled (perfect as a poached egg substitute)
    2. 7 minutes for medium boiled
    3. 9 minutes for hard boiled
  5. Once the time has lapsed, remove the eggs from the heat and drain
  6. Immediately run under cold water to not only cool the egg down but also to stop it from cooking further
  7. Once it has cooled enough to touch, remove the egg from the pot and very gently tap on a hard surface to start breaking the shell
  8. Do this very very gently – you want to crack the shell as much as possible to make it easier to remove
  9. Then you can use your fingers to gently remove the shell – if you have a soft boiled egg then the egg will be VERY soft so you need to be extra careful.
  10. ENJOY!



  • Initial egg temperature – An egg right out of the fridge will take longer to cook than an egg at room temperature.
  • Egg size – The bigger the egg, the longer it will take to cook. My eggs were around a size 7.




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