Ted Cavanaugh
Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute.
Recipe information
Yield
4–8 servings
Ingredients
4–8
large eggs
Need to make a substitution?
Preparation
Step 1
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 10 minutes, maintaining a gentle boil. Carefully transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes.
Step 2
Gently crack eggs all over and peel, starting from the fat end containing the air pocket.
Step 3
Do Ahead: Eggs can be cooked and peeled 3 days ahead. Transfer to an airtight container and chill.
Nutrition Per Serving
For 4 servings
1 egg per serving: Calories (kcal) 80
Fat (g) 5
Saturated Fat (g) 1.5
Cholesterol (mg) 185
Carbohydrates (g) 1
Dietary Fiber (g) 0
Total Sugars (g)1
Protein (g) 6
Sodium (mg) 60