A guide on how to make the perfect boiled eggs

In Japanese cuisine, seasoned ramen is often served with the marinated juicy soft-boiled eggs. Hard boiled eggs complement salad and sandwiches. However, it may be difficult to get the desired type of boiled egg. This guide provides a method on how to get the perfect batch of boiled egg.

Step 1 Bring the water to a boil. Heat water in a pan on a stove until it is boiling. The temperature is around 100 °C (212 °F) depending on the height above sea level.

Step 2  Lower the eggs into the pot. Gently lower the eggs (quantity of eggs up to you) into the boiling water with a kitchen utensil such as a spoon or a cradle to prevent cracking.

Step 3 Set a timer.  How soft boiled or hard boiled your eggs become depends on the duration it is cooked in hot water.

This is the guideline of the duration for the type of egg you want.

• 3 minutes gives a half raw egg.
• 5 minutes gives a gooey, soft boiled egg.
• 7 minutes gives a soft but firm egg.
• 10 minutes gives a firmer yet tender egg.
• Longer than 10 minutes, (Normally 15 minutes) give a very firm egg.

If the eggs are not at room temperature, the time can be adjusted for refrigerated eggs.  Keep in mind there are other influences such as the altitude above sea level, latitude, and humidity levels. You will be sure to get the hang of the cooking time quickly.

Step 4 Submerge the egg in cold water. Remove the eggs carefully by spoon or cradle and place them into a bowl of cold water because the egg is still hot and will continue to cook.

Step 5 Peel the egg shells and enjoy! Crack the eggs on different points and then begin to remove the shell. Fresh eggs are harder to peel than old eggs because as an egg ages, moisture and carbon dioxide are lost through pores in the shell, affecting the structure of the egg. Submerging the cooked egg in water gives moisture to the shell of the fresh egg and may make it easier to peel off.