It’s a decades-old belief that one of the most basic things you should learn in the kitchen is how to boil water. Easy? Yes. Inevitable? Not when it comes to eggs.
On any social media post about how to boil an egg, the comments section is full of heated debates about what’s wrong and what’s right about one hot topic: whether the water should be cold or boiling when you add the eggs. To help clear things up once and for all, we tapped a panel of culinary pros from coast to coast.
Here’s the definitive guide on how to boil an egg like an award-winning chef.
Our Panel of Egg-Wise Chefs
- James Bailey, executive chef at Majordomo in Los Angeles
- Luis Fayad, executive chef at JM Curley, Bogie’s Place, and The Wig Shop in Boston
- Lauren Grant-Vose, a Minneapolis-based food scientist, recipe developer and founder of Zestful Kitchen
- Stephan Go, chef de cuisine at Momofuku Noodle Bar in New York City
- Nick Picciotto, chef de cuisine at Super Peach in Los Angeles
Should You Start Boiled Eggs in Cold or Hot Water?
You can opt for either and still end up with delicious results. However, if the chefs could only recommend one water temp to their friends or colleagues as the most reliable option, they agreed that it’s best to start eggs in boiling water.
“Starting with boiling water takes the guesswork out of when to start the timer,” says Luis Fayad, executive chef at JM Curley, Bogie’s Place, and The Wig Shop. “Stoves may have different levels of heat output, so it’s challenging to properly time eggs when you start them in cold water.”
Is that bubble a simmer or a boil? Depending on when you start counting down, you might end up with a yolk that’s runnier or harder than you prefer, notes Super Peach chef de cuisine Nick Picciotto.
Since “water temperature is the primary determinant of an egg’s final doneness,” according to Momofuku Noodle Bar chef de cuisine Stephan Go, adding the eggs to boiling water acts like a straight starting line. At sea level, water boils at 212 degrees F (100 degrees C). Any extra heat beyond that point turns into steam, which evaporates away.
How To Boil Eggs, According to Chefs
For a flawless hard-boiled egg, here’s what the chefs recommend. Set the eggs out on the counter for 30 minutes to allow them to rise to around room temperature. (Short on time? Soak the eggs in a large bowl of warm water for five to 10 minutes as the water boils.)
Meanwhile, bring a large saucepan of water to a rapid boil. Once boiling, place an egg in a slotted spoon and gently lower it into the boiling water. Lower the temperature to reach a medium-high simmer, then set a timer based on your desired doneness, using Majordomo executive chef James Bailey’s cheat sheet:
- 6 minutes: Liquid yolk with slightly soft whites (try this as an alternative to poached eggs in dishes like eggs Benedict)
- 7 minutes: Runny, soft yolk (delightful in grain bowls)
- 8 minutes: Jammy, fudge-like yolk (ideal for ramen)
- 10 minutes: Pale yellow, creamy hard-boiled yolk (best for egg salads)
While the eggs cook, prepare an ice bath by filling a large bowl with ice water. Once your timer goes off, use the slotted spoon to transfer the eggs from the hot water to the ice bath. (This is key to halt the cooking process and make the eggs easier to peel, explains recipe developer and food scientist Lauren Grant-Vose.) Allow the eggs to cool for about 10 minutes.
Use a clean towel to dry each egg, then tap the bottom of the wider part of the egg shell gently on your counter. Peel from this cracked end, which should be easy since this is where the air pocket sits. Once peeled, your perfectly boiled eggs are all set to enjoy.
Starting with boiled water is the chefs’ preferred technique. Still, it’s possible to keep the peace and avoid the hot-or-cold conundrum entirely, if you prefer. The Allrecipes Test Kitchen has dialed-in methods for the ultimate pressure cooker hard-boiled eggs, hard-boiled eggs in the oven, and air fryer hard-boiled eggs that also yield bright yolks, tender whites, and a tasty outcome.