While boiled eggs are a popular food, the correct recipe for how to boil an egg eludes many home cooks. Prepared properly, hard- or soft-boiled eggs are a tasty and simple pleasure, but boiled eggs have to be cooked correctly to have an appealing look and consistency. A badly cooked egg can be a rubbery or runny mess, but a perfectly boiled egg is great as an addition to a salad or appetizer, or even on its own.
The American Egg Board (the trade association of U.S. egg producers) recommends the following method:
Cover eggs in a saucepan with at least an inch of water. Don't put in so many eggs that they stack into more than one layer.
Cover the pan with a lid and quickly bring the water to a boil.
When the water has just started to boil, turn it off. This is to prevent the eggs from over-cooking. If you have an electric stove it may be necessary to remove the pot from the heating element to keep the water from boiling further.
Allow the eggs to sit in the hot water -- about 12 minutes for medium eggs, about 15 minutes for large eggs, and about 18 minutes for extra large eggs. You might want to also experiment with slightly shorter times; some highly regarded chefs recommend 10 minutes rather than 15 for large eggs.
When the time is up, run cold water over the eggs right away, or put them in ice water to cool them.
Now all you need to do is peel and enjoy. Gently tap the shell over the whole surface of each egg. Roll the egg between your hands or against the counter and peel slowly, starting from the large end.
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