What you will need

• Eggs.
• Water.
• Salt.
• Kettle.
• Eggcup.
• Saucepan.
• Teaspoon.

Procedure

For soft boiled eggs

In reality, a soft boiled egg is not really boiled. Once the egg is done, the yolk should be thick and the white should be solid. It is simmered for about 3 minutes or more depending on how well done the person you are serving prefers it. Making soft boiled eggs is not easy and it mostly depends on your timing. A lot of practice is needed to get the best method to make your soft boiled egg. Here is how to go about it.

1. If you keep eggs in the refrigerator, you should remove them about half an hour before boiling them to avoid cracking. If you do not have the time to wait, run the eggs under some hot water for a couple of minutes.
2. Put some water in the pan making sure that it is enough to cover your eggs. Add an extra inch of water and about 1 teaspoon of salt. This makes it easier for you to peel the egg. Make sure that the pan is just big enough to fit the number of eggs that you are going to boil to prevent them from hitting one another when boiling.
3. Place the pan on a cooker and turn on the heat.
4. Pierce the round end of each egg with a pin as the water comes to a boil. This will prevent the egg from cracking when the egg’s air cell swells. The prick will allow the air to escape.
5. When the water has come to a boil, use a tablespoon to carefully put the eggs in the pan. Once it reaches boiling point, lower the heat for it to simmer as you begin the timing. Very high temperatures will make the egg white tough. If the eggs are large you can cook them for about 4 minutes to get a runny yolk. For a medium boiled egg, 6 minutes are adequate. If the eggs you are using are medium sized, you can reduce the time by a minute and add a minute for very large eggs.
6. Remove the eggs after the cooking time is up and place them in a bowl of cold water or run them under cold water. This stops them from cooking in their own heat and also prevents the yolk from discoloring.
7. Place them in an eggcup after they have cooled. They should be eaten when still in their shells.

For hard boiled eggs

Unlike soft boiled eggs, hard boiled ones are easier to cook. A hard boiled egg has a yolk and white that is solid. These types of eggs are considered safer compared to the soft boiled ones but getting a perfect one also depends on the timing. The wrong timing will lead to an egg that has a soft centre. They are mainly used in sandwiches, salads and as toppings for soups. Here is how to make your perfect hard boiled egg.

1. The preparation is similar to the one used on soft boiled eggs.
2. Place the eggs in the pan and add some cold water to cover them. Always make sure you add an extra inch of water.
3. Put the pan on the cooker and turn the heat on.
4. Reduce the temperature once the water has come to a boil to let it simmer. The eggs should be cooked for about 10 to 12 minutes.
5. Remove the saucepan from the cooker.
6. Remove the eggs from the water once the time is up and put them in cold water. Leave them until they are completely cool. The cold water will create some steam between the egg white and the shell which makes it easy to peel.
7. To peel the egg, place it on a surface that is hard and roll it while applying some slight pressure to it. It is easier to remove the cracked shell under running water.

You can prepare many hard boiled eggs and keep them in your refrigerator as long as you do not remove the shells. These eggs will last for a couple of days in the refrigerator without going bad.

Some tips

• For hard boiled eggs, it is not advisable to use eggs that are very fresh because they are harder to peel. Use those eggs that are near the expiration date for hard boiled eggs.
• Make sure you do not overcook the eggs because this destroys the protein.

With these simple steps, you can make your hard or soft boiled eggs with no problems.