Description
Master the 5 5 5 rule for eggs and achieve perfectly boiled eggs every time! This simple method ensures a creamy yolk and firm white with no overcooking. Whether you’re meal prepping, making deviled eggs, or enjoying a quick breakfast, this foolproof technique guarantees easy-to-peel, delicious results.
Ingredients
Scale
- 6 large eggs
- 4 cups water (enough to fully submerge the eggs)
- 2 cups ice (for the ice bath)
- 2 cups cold water (for the ice bath)
Instructions
-
Boil the eggs:
- Place eggs in a saucepan and add enough water to cover them by about an inch.
- Bring the water to a rolling boil over medium-high heat.
- Once the water reaches a boil, set a timer for 5 minutes and let the eggs cook uncovered.
-
Let the eggs rest:
- After 5 minutes of boiling, remove the pot from the heat.
- Cover with a lid and let the eggs sit in the hot water for 5 more minutes to continue cooking gently.
-
Cool the eggs:
- While the eggs are resting, prepare an ice bath by combining ice and cold water in a large bowl.
- Transfer the eggs immediately to the ice bath and let them sit for 5 minutes to stop cooking and make peeling easier.
-
Peel and enjoy:
- Gently tap each egg on a hard surface and roll it lightly to loosen the shell.
- Peel under running water for the smoothest results.
- Serve immediately or store in the refrigerator for up to a week.
Notes
- Adjusting firmness: For firmer yolks, leave the eggs in the hot water for an extra 2-3 minutes before transferring them to the ice bath.
- Storage tip: Keep boiled eggs in an airtight container in the fridge for up to 7 days.
- Serving ideas: Enjoy these eggs in salads, sandwiches, or as a protein-packed snack.
- Easy peeling trick: Adding a teaspoon of baking soda to the boiling water can further help prevent shells from sticking.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: Universal
Nutrition
- Serving Size: 1 egg
- Calories: 70 kcal
- Sugar: 0 g
- Sodium: 65 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0g
- Carbohydrates: 0.5 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 185 mg
Keywords: 5 5 5 rule for eggs