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0 of 5 steps completedStep-by-Step Instructions
1 Step 1: Pick your method (cold start vs boil start)
Step 1: Pick your method (cold start vs boil start)
Cold start: easier, more consistent, gentler on shells. Boil start: faster, easier to peel.
Cold start (recommended)
Eggs in cold water, bring to boil, simmer for time below. Less cracking.
Boil start (faster peel)
Lower eggs into already-boiling water. 1-2 min faster but slight risk of cracking.
2 Step 2: Use a saucepan with lid
Step 2: Use a saucepan with lid
Pot deep enough that eggs are covered by 1 inch of water. Lid traps heat.
Any saucepan + lid
All saucepans boil eggs equally well. Free.
3 Step 3: Time by doneness target
Step 3: Time by doneness target
Once water is simmering, set a timer. Soft-boiled: 6 min. Medium: 8 min. Hard-boiled: 10-12 min.
Warning: Don't guess. Set an actual timer. 30 seconds is the difference between perfect and overdone.
Soft-boiled: 6 minutes (runny yolk)
White is set, yolk fully runny. Best for ramen, asparagus dipping.
Medium / jammy: 8 minutes
Yolk is custard-thick, not quite runny. Sandwich-ready.
Hard-boiled: 10-12 minutes
Fully set yolk. 10 min for slightly creamy center, 12 for fully chalky.
Use an instant-read timer
Phone timer is fine.
4 Step 4: Ice bath stops the cook
Step 4: Ice bath stops the cook
Drain hot water, plunge eggs into ice water for 2-3 minutes. Stops residual cooking and makes shells release.
Bowl of ice water ready
Prep before draining. The thermal shock helps peeling.
2-3 min in ice bath
Long enough to fully chill. Short enough that yolks don't continue cooking.
5 Step 5: Peel under running water
Step 5: Peel under running water
Crack shell on counter, roll gently. Peel under cold running water — washes away tiny shell fragments and lifts the membrane.
Roll on counter to crack shell all over
Light pressure with palm. Even cracks = clean peel.
Peel under running water
Water gets between shell and white. Easiest peel.
Older eggs peel easier than fresh
Eggs 7+ days from purchase have an air pocket forming. Easier to peel than super-fresh.
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