Medium Boiled Eggs – These eggs are perfect, sliced in half for serving on top of Ramen bowls or if you just prefer your eggs boiled to a medium consistency. Check out my trick for using and peeling farm fresh eggs.
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Medium Boiled Eggs
Hi Everyone, I recently did a guest post where I included medium boiled eggs that are perfect for serving on top of Ramen bowls.
These eggs are cooked in boiled, salted water for 7 minutes to get that creamy, cooked through, yet still soft yolk, centers.
At the time of publishing this post, it’s Spring season and if you have access to farm-fresh eggs, you will know, this is the time that there’s an abundance of them!
This is a great way to cook a bunch of eggs and use them to top salads, have for breakfast, serve as appetizers – perhaps seasoned with your favorite seasonings! Or of course, top those ever, popular Ramen bowls.
I used farm fresh eggs for this recipe which traditionally, harder to peel than eggs purchased from a grocery store.
Want to know my trick for being able to peel farm fresh eggs that I learned through trial and error?
I love the color(s) (and taste!) of farm, fresh eggs, don’t you?
Well, they are usually harder to peel because the membrane (I hate that word, don’t you?) isn’t as separate from the shell as with a typical grocery store egg.
I use Kosher salt and vinegar (usually white, but I have used rice vinegar as well) in the boiling water and that seems to help with peeling later.
Also, I find that preparing an ice bath for the eggs, once they are done cooking, keeps the eggs from over cooking past the medium cooked stage and seems to help with peeling.
This is what I have learned from trial and error over many years.
Ingredients
large egg(s)
Kosher salt
white vinegar
Kitchen Tools
medium or large saucepan, with lid
measuring spoons
knife
large bowl
ice cube trays
cutting board
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Medium Boiled Eggs
Yield: 12
Prep Time: 5 minutes
Cook Time: 7 minutes
Additional Time: 1 hour
Total Time: 1 hour12 minutes
Medium Boiled Eggs - These eggs are perfect, sliced in half for serving on top of Ramen bowls or if you just prefer your eggs boiled to a medium consistency. Check out my trick for using and peeling farm fresh eggs.
Bring water to a boil in a medium saucepan, this should take about 5 minutes. The exact amount of water isn't important, just make sure it is enough water to cover over an inch for the eggs.
Add Kosher salt and vinegar, stir.
Add egg(s).
Turn the heat off and let the egg sit in the boiled water for 7 minutes, covered.
While the egg is cooking, prepare an ice and water bath which is a large bowl filled with ice and water; this allows the egg to stop cooking once it's put in.
Using a slotted spoon, at the end of 7 minutes, take the egg out and put the egg into the ice bath and allow to cool completely in the refrigerator (about -1/2 hour-1 hour).
When it's done cooking, peel the shell off the egg, rinse the egg under cool water to get any shell fragments off the cooked egg. Slice in half and serve. Enjoy!
Notes
The Kosher salt and vinegar helps for peeling farm fresh eggs, use it while cooking and I have found that they are easier to peel when cooled.
I list 1 egg in the recipe card but you can (I always) prepare several eggs at once to use.
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Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.
The images of the eggs are more hard than medium. Medium should look like jello. I usually put eggs into a saucepan with cold water and set the eye to medium heat. The moment it begins to boil, I remove from heat and put the eggs into a bowl of ice water to cook completely before opening. They will not run. The yolks will be a perfectly c congealed texture & taste delicious!
Maldon Sea Salt Flakes 1.5kg/3.3lbs Tub
The images of the eggs are more hard than medium. Medium should look like jello. I usually put eggs into a saucepan with cold water and set the eye to medium heat. The moment it begins to boil, I remove from heat and put the eggs into a bowl of ice water to cook completely before opening. They will not run. The yolks will be a perfectly c congealed texture & taste delicious!