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.
Estimated reading time: 3 minutes
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.
- large egg(s)
- Kosher salt
- white vinegar
- medium or large saucepan, with lid
- measuring spoons
- large bowl
- ice cube trays
- cutting board
- Ginger Syrup
- Sourdough Graham Crackers
- Shortbread Cookie Recipes
- Maple Shortbread Cookies
- Honey Shortbread
I know you will love having these Medium Boiled Eggs!
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- Sautéed Bok Choy
- Crab Rangoon
- Mocha Coconut Macaroons
- Roasted Garlic Hummus
- 1 large egg
- 1 teaspoon Kosher salt, if using farm fresh eggs
- 2 teaspoon white vinegar, if using farm fresh eggs
- water, for boiling
- 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!
- 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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Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 18Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 195mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.