I used to struggle with egg-making, but a couple of wise women taught me everything I needed to know about boiled eggs. First, a disclaimer: I know that some people are not too keen on soft-boiled eggs. We grew up eating them, and we’re a-okay. But if you have a compromised immune system, or you’re pregnant, or elderly, or feeding eggs to a child under six, food safety experts suggest hard-boiled eggs are safest.
For a soft-boiled egg, place the egg in a pot of boiling water, and cook 6-7 minutes until the whites are completely set and the yolk is soft but heated through. (Sorry, if I could figure out how you could tell without sacrificing an egg, I’d let you know). For hard boiled, ten minutes should do the trick. Store cooked, hard-boiled eggs in the fridge for up to a week.