How to Cook Eggs: Part 1


An egg.  It looks so ordinary on the outside yet the inside is filled with endless wonder.  Whether eaten plain, mixed in a sauce or paired alongside a salad, the world’s most transformative protein can turn any ordinary meal into something simply extraordinary. 

To become successful in the kitchen, one must learn the basics.  So let’s start with how to hard boil and soft-cooked eggs.  Here are a few egg basics to remember.

- Eggs are rated in different grades ranging from AA, A or B. These ratings are determined by appearance, texture and flavor.  Commercial B eggs are rarely sold in stores but used by commercial baking.   

- A brown egg and a white egg are the same.  There is no difference in flavor or texture.  Brown eggs usually cost more because they come from smaller farms and the hens that lay them actually eat more.

- Free-range and cage-free eggs mean two different things. Hens that are raised in a free-range environment have regular access to the outdoors.  Whereas cage-free eggs though not confined, it is not guranteed these chickens ever get fresh air.

- Eggs will keep for 4-5 weeks after the pack date. However, it is important to always keep them refrigerated.  By leaving eggs out in a warm environment you become susceptible to contracting E-coli and we always know that’s a no bueno. 

How to Cook Hard Boiled Eggs

In a large pot, cover eggs with cold water and bring to a boil over high heat.  Immediately remove pot from heat, set aside and cover.  Allow the eggs to sit for 10-12 minutes.  Run eggs over cold water to stop the cooking.  Serve warm or refrigerate to cool completely. 

How to Make Soft-Cooked Eggs  

Fill a large pot halfway with water and bring to a boil.  Using a slotted spoon, gently place the eggs into the water.  Cover pot and immediately remove from heat.  Let the eggs stand for 4-6 minutes depending on how runny you want your yolks. 

Hard-boiled eggs and soft-cooked eggs are so versatile.  Hard-boiled eggs can be used for egg sandwiches, eaten plain with a dash of pepper and salt or ontop of a salad for a good source of protein.  Soft-boiled eggs go perfect with pastas or a wonderful breakfast alongside some buttered toast. Stay tuned for next week’s recipe that will feature an easy 15-minute pasta recipe which pairs perfectly with a rich melty soft-boiled egg.    


  1. Posted 7 Jan ’11 at 4:13 pm | Permalink

    Your blog is wonderful! Love the photos!


    • Posted 10 Jan ’11 at 3:39 pm | Permalink

      Leah thank you so much for your kind words!

  2. Posted 7 Jan ’11 at 6:07 pm | Permalink

    This is a great post! I can never remember the timing hard boiled eggs…and never knew how to even try to make soft cooked eggs. Yum!

    • Posted 10 Jan ’11 at 3:40 pm | Permalink

      Thank you Cubicle :) I love soft boiled eggs for breakfast!

  3. Posted 7 Jan ’11 at 7:09 pm | Permalink

    Thanks so much for the tips! As a child, I used to eat boiled eggs all the time. You’ve inspired me to go and make some!

    I feel like a broken record saying this, but I loveeee your photos!

    • Posted 10 Jan ’11 at 3:41 pm | Permalink

      Aw shucks Nadia always making me blush ^_^! My mom use to always make tea eggs when I was little, I need to make some soon cuz they are delicious!

  4. Wayne
    Posted 7 Jan ’11 at 8:10 pm | Permalink

    I eat eggs all the time and was always unsure of the differences between white vs brown, hard vs soft and free range vs cage free! Thanks for clearing this up! Can’t wait for the next week’s.

    • Posted 10 Jan ’11 at 3:42 pm | Permalink

      Thank you Wayne!!! I am glad you know now :) By the time I’m done with my egg series you’ll be an eggy Connoisseur!

  5. Posted 8 Jan ’11 at 4:57 am | Permalink

    I’m so happy to hear you had a wonderful vacation but I’m so glad your back! I always love when google reader tells me have something new posted.

    Happy New Year Joy!

    • Posted 10 Jan ’11 at 3:43 pm | Permalink

      Kristen you are too sweet :) I am very glad to be back and happy New Year to you too!!!!

  6. katja
    Posted 8 Jan ’11 at 10:42 am | Permalink

    Hello, I was very excited to try a new way of boiling eggs to get them just right – never managed that before. And… I still haven’t. Kept the buggers in for 6 minutes and even the whites were still gooey-flowy :( Maybe it depends on the type of pot you use? Or the type of stove (gas vs electric)? I’m at a loss. I haven’t eaten a properly boiled egg for about 20 years.

    • Posted 10 Jan ’11 at 3:44 pm | Permalink

      Katja, I sen you an e mail regarding the eggs I hope you received it! I recommend you go ahead and leave the eggs in longer if you are still getting gooey whites — we are indeed working under different stoves, pots, etc so cooking time may vary. Don’t give up! You can do it :)

  7. Posted 8 Jan ’11 at 4:41 pm | Permalink

    Great post. You make eggs look so mmm so Aright I dont know what exactly to say but u make them look beautiful raw or cooked!

    • Posted 10 Jan ’11 at 3:44 pm | Permalink

      Thank you Kulsum! You are too kind :)

  8. Posted 8 Jan ’11 at 6:40 pm | Permalink

    Hi Joy I hope you ar ehaving a terrific new year! Thanks for the easy instructions on how to properly cook eggs.

    • Posted 10 Jan ’11 at 3:48 pm | Permalink

      Hey Brad Happy New Year to you too! Looking forward to sharing recipes in 2011 together :)

  9. Posted 9 Jan ’11 at 12:38 am | Permalink

    always ALWAYS wondered if there was a difference between brown and white eggs. thanks for clearing that up :]

    • Posted 10 Jan ’11 at 3:53 pm | Permalink

      Ah so glad I could do that for you Dubbs — listened to Nujabes track, very serene and beautiful. It is sad he passed last year but thankful he left such beautiful music behind for us to appreciate. Happy New Year to you!

  10. Posted 9 Jan ’11 at 9:32 pm | Permalink

    I can never get hard boiled eggs right..end up overboiling themThanks for these tips..Your puctures are stunning.

    • Posted 10 Jan ’11 at 3:56 pm | Permalink

      Thank you Tanvi! Hopefully you’ll be able to eat perfect hardboiled eggs from here on out :)

  11. ceyewind
    Posted 10 Jan ’11 at 1:49 am | Permalink

    I like your hard boiled egg….but how much eggs do you waste to take these crack one raw on the wood…

    • Posted 10 Jan ’11 at 3:58 pm | Permalink

      Collin is that you?? :) J/k my husband actually said the same thing when he saw that picture “Joy why did you crack an egg on the wood?”

      Rest assured, I only had to sacrifice two eggs during this shoot which later ended up in Layla’s stomach. ^_^

  12. FoodFanatic
    Posted 10 Jan ’11 at 1:51 am | Permalink

    I’m pretty sure that even free-range can be raised in barns with minimal or no access to outdoors. There may not even be windows for the birds to experience natural sunlight. Organic is really your best bet, although I’m sure there are illegitimate organics that are worse than some of the better free-range options. Supporting your local farmer is always best though and chickens raised in a more traditional fashion (ie. no confining cages) have been proven to have far less frequent occurrences of salmonella and other types of contamination. Here is a good link from one of my favorite sites for anyone interested. Good info for boiling eggs! Thanks a bunch.

    • Posted 10 Jan ’11 at 3:59 pm | Permalink

      Hey there Food Fanatic

      Thanks for sharign the information with us, it is quite useful. It’s true — now and days it’s so hard to tell the difference between organic and those illegitimiate organics. I think our best bet IS to support our local farmer, if you don’t mind I will add this link to this post!

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