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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Do you like your boiled eggs hard or soft?
Eaten on their own as a snack, mashed into a creamy egg salad, scooped and refilled for deviled eggs or used as a topping on a simple green salad, these boiled beauties are a key ingredient in so many recipes, so it’s important to know how to prepare them properly and easily.
Everyone has their own preferred method for boiling and peeling eggs, but if you’re looking to achieve the perfect texture every time, keep these fool-proof procedures in your back pocket.
Grab a pack of Heinen’s cage free eggs and let’s boil!
- Prep time:
- 2min
- Total time:
- 2min
- Servings:
- 6 Hard Boiled Eggs and 6 Soft Boiled Eggs
Ingredients
- 12 Heinen's Cage Free Eggs
Instructions
For the Soft Boiled Eggs
- Fill a large pot ½ – ¾ of the way with cold water. Turn the heat to high and bring to a boil.
- While the water is coming to a boil, remove the eggs from the refrigerator and set them out at room temperature.
- Fill two separate containers with ice and water.
- Once the water is boiling, use a slotted spoon to add the eggs to the pot, being very careful to avoid cracking. Cook for 6-7 minutes.
- Immediately remove the eggs from the pot and place them in one of the containers with ice water. Let them sit for 5-6 minutes.
- Gently crack one of the eggs, then roll it to break up the shell. Pick apart the shell carefully and rinse in cold water before slicing and serving.
For the Hard Boiled Eggs
- Fill a large pot ½ – ¾ of the way with cold water. Turn the heat to high and bring to a boil.
- While the water is coming to a boil, remove the eggs from the refrigerator and set them out at room temperature.
- Once the water is boiling, use a slotted spoon to add the eggs to the pot, being very careful to avoid cracking. Cook for 12-13 minutes.
- Immediately remove the eggs from the pot and place them in the other container with ice water. Let them sit for 5-6 minutes.
- Gently crack one of the eggs, then roll it to break up the shell. Pick apart the shell carefully and rinse in cold water before slicing and serving.
Note: Hard and soft boiled eggs can be made in the same pot of boiling water. Simply transfer half of the eggs to an ice bath after 6 minutes and let the remaining eggs cook for 12-13 minutes.
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