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3.Put the pot on the stove, and turn on the burner to HIGH heat.

4.Let the water come to a full, rapid, big bubble boil as shown in the full boil photo below (left), not just a small bubble “soda fizz” boil shown in the NOT a full boil photo below (right), to help ensure the boiled eggs cook properly to desired doneness.

5.As soon as the water comes to a full, big bubble boil, turn off the burner heat, cover the pot with the pot top,...

...transfer the hot pot to a cool burner, and...

...set a timer for the cooking time that corresponds with your desired boiled egg doneness and consistency as shown in the following table. (NOTE: As eggs are not all the same size, cooking times suggested here apply to medium and large sized eggs - egg size is printed on the egg carton. Add 1-2 minutes when cooking extra large eggs.)

6.When the timer sounds, use the pot top to keep the cooked eggs in the pot while carefully draining the hot water into the sink.

7.Cover the cooked eggs with ice and cold tap water, and let them rest for 1-2 minutes until the eggs are cool enough to peel comfortably. For hard boiled eggs in particular, using this cooling method will help ensure the egg yolks are bright yellow in color and not greenish-yellow as shown...

...in these two pictures. (The green discoloration on the egg yolks is not unsafe to eat but is instead a sign that the eggs have been overcooked and/or improperly cooled.)

8.To remove the shell from a boiled egg, tap and crack the eggs on a firm surface.

Peel away only the cracked top half of the shell and thin, white membrane if you’re planning to eat the egg out of half the eggshell as shown in these two pictures, or...

...peel off the entire shell and membrane, and rinse with cold tap water quickly to remove any small eggshell pieces for a completely peeled boiled egg.

BOILED EGG SAFETY NOTE

Boiled eggs are safely cooked when the egg white is completely white and no longer runny as shown in the left photo below. The photo on the right shows a potentially unsafely undercooked soft boiled egg with egg white that is still slightly runny and partially clear.