Soft-cooked eggs are classically served in a cocottier (or small egg cup) with toast points or soldiers for dipping into the luscious yolk. To make perfect hard-cooked eggs (without a greenish ring around the yolk), avoid boiling them for any length of time.

Soft-Cooked Eggs How-To

  1. To soft-cook eggs, bring a deep saucepan filled halfway with water to a rolling boil. With a slotted spoon, gently lower eggs into water. Cover pan and remove from heat. Let stand 4 to 6 minutes (depending on how soft you like the yolks).
  2. To serve eggs in their shells, quickly crack the wider end with a knife and remove the top. To serve out of the shell, hold egg over a small bowl, tap around center with a knife, and gently pull shell apart, then scoop out egg with a spoon into the bowl.

Hard-Cooked Eggs How-To

To hard-cook eggs, place them in a deep saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, cover, remove from heat, and let stand 13 minutes. Use a slotted spoon to transfer eggs to an ice-water bath to stop the cooking. Serve warm, or leave in the bath to cool completely, about 10 minutes. Peel to serve.

Cooks' Note: Unpeeled eggs can be refrigerated for up to 1 week.

Comments (4)

Martha Stewart Member
May 17, 2019
Perfect hard boiled eggs.. peeled super easily and quickly! I followed the recipe.
Martha Stewart Member
January 9, 2019
I followed the recipe, and the hard boiled eggs turned out perfectly.
Martha Stewart Member
November 28, 2018
I highly recommend only using this method for hard boiling eggs if you want to waste 5+ minutes peeling the shell off each time, losing a lot of the egg in the process. I found a new method from Smitten Kitchen that had saved me time, frustration, and egg.
Martha Stewart Member
December 1, 2017
Should the eggs be at room temperature....before...putting them in the water ???