2 minPrep Time
12 minCook Time
14 minTotal Time
4 based on 1 review(s)
- 6 Eggs
- 1 or 2 Paper Towels
- 1 Quart Sauce Pan with Cover (If making larger batches, you can always use a larger pot)
- Fold paper towel twice so that it will cover bottom of sauce pan.
- Soak towel with water but don't allow any extra water to stay in the sauce pan; all water should be held by paper towel.
- Place your eggs on top of the paper towels in a single layer.
- Cover and place sauce pan over medium heat for 2 1/2 to 3 minutes.
- Place the lid on the sauce pan and put on the burner on medium heat.
- When a water seal is formed and the lid freely spins, reduce the heat to low.
- Cook 5 minutes more for soft eggs, 7 minutes for medium eggs, and 13 to 15 minutes for hard boiled eggs.
- The suggested times are for eggs that have been refrigerated. Room temperature eggs will require 1 to 2 minutes less cooking time.
- Once the time is up, open the lid and add cold water over the eggs. Remove paper towels and leave small amount of cool water in the pot.
- If making hard boiled eggs, place the lid back on and give the pot a shake while holding the lid. This will crack the shells and make the eggs easier to peel.
Rule of thumb: Fill your pots and pans at least 2/3 full of food for best results. If doing a dozen eggs, you would want to use a larger sauce pan such as the 2 or 3 quart.