Eggs are a nutritious and affordable food. Eating eggs regularly in moderate amounts each day is very good for the body. There are many ways to cook eggs, but each method results in different digestion and absorption rates. Among them, boiled and steamed eggs have the highest digestion and absorption rates.

For breakfast, many people eat boiled eggs—a soft, delicious dish loved by both the elderly and children. However, some people boil eggs incorrectly, causing the eggs to become dry, hard to swallow, and difficult to peel. Most people think that boiling eggs is simply putting them in water and cooking until done, but it’s not as simple as you think!

Common questions when boiling eggs:
Should you put eggs into cold water or boiling water? How many minutes should you boil them? How can you peel the shell easily? Today, we will share the correct way to boil eggs so that they are tender, tasty, and easy to peel.

To make delicious boiled eggs, remember these 4 key points:

1. Soak the eggs in water before boiling

Eggs laid at the farm may lose some moisture by the time they reach consumers. If boiled immediately, the taste will not be as fresh and may be dry. The correct method is to wash the eggs and soak them in clean water for about 10 minutes to allow the moisture to be reabsorbed before boiling.

2. Should you place eggs in cold water or boiling water?

The quality of the boiled egg largely depends on the boiling water.

• Cold water: The low temperature causes the protein to coagulate slowly. The extended cooking time causes the eggs to lose more moisture, resulting in a dry texture and less delicious taste.

• Boiling water: The high temperature causes protein to solidify quickly, but if the water is continuously boiling, the eggs will bounce around, easily cracking the shell and causing egg white to leak out, leading to waste.

Correct method: Place the eggs into warm water. When the water begins to boil, add a bit of cold water, then continue heating on high. When small bubbles start forming at the bottom of the pot (about 60°C – 70°C), put the eggs in and cover the lid. The coagulation temperature of egg white and yolk is around 70°C and 60°C respectively, so this is the ideal moment to add the eggs. This helps the protein solidify quickly without cracking the shell.

3. Use low heat when boiling

Even if the eggs don’t crack in warm water, if the temperature isn’t controlled properly, they can still burst.

Correct method: Bring the water to a boil over high heat, then reduce to low heat to keep the water gently simmering (not vigorously boiling). Boil for 8–10 minutes. Overcooking will cause eggs to lose moisture and become dry.

4. Add two types of seasoning to the water

When boiling eggs, you don’t have to use plain water. Adding a small amount of salt and white vinegar can make the eggs softer. Eggs are rich in glutamic acid, which combines with salt to form monosodium glutamate (MSG), enhancing the flavor. White vinegar helps soften the egg and makes the shells easier to peel.