Pot of water. Bring to a rolling boil. Lower eggs in with tongs. Turn down to medium. Set a timer. Drain, and run under cold water for about another 30-60 seconds (this helps the shells detach).
So long as you don’t drop the eggs too hard, they usually maintain containment so you can just dry the pot and put it away, no real cleanup to speak of.
For soft (completely set whites, still mostly liquid yolk), around 7.5 - 8.5 minutes depending on your stove, the size of the eggs, and whether they’re starting from fridge or room temperature.
Reasonably once the eggs are in the pot you could leave them cooking and take a shower, watching it isn’t essential.
Dedicated egg cooking appliances are also available; you load 1-6 eggs (typically) and a measured amount of water for the number of eggs and soft/medium/hard boiled, push the button, and walk away. Basically a toaster for eggs.
Large eggs (50g each) straight out of the fridge (~3ºC) will take about 7min to reach that stage of doneness. Extra-large would take longer. Room temp eggs and smaller eggs would cook faster.
Fair.
We have two kinds of eggs here. The ‘large’ thin shelled commercial, a max ~ 40g, and a thick shelled small egg (~ 20g) from our own hens. (The small ones are both tastier and healthier, but our chickens are more pets. Not an egg laying variety. Those are just a bonus)
Edit: Forgot to add, they are also boiled straight out of a fridge at 5C
Boiled egg times vary a lot with elevation. Water boils at a cooler temperature at high elevation than at sea level. This cooler boiling water means eggs take longer to cook.
Boiled, probably.
Pot of water. Bring to a rolling boil. Lower eggs in with tongs. Turn down to medium. Set a timer. Drain, and run under cold water for about another 30-60 seconds (this helps the shells detach).
So long as you don’t drop the eggs too hard, they usually maintain containment so you can just dry the pot and put it away, no real cleanup to speak of.
For soft (completely set whites, still mostly liquid yolk), around 7.5 - 8.5 minutes depending on your stove, the size of the eggs, and whether they’re starting from fridge or room temperature.
Reasonably once the eggs are in the pot you could leave them cooking and take a shower, watching it isn’t essential.
Dedicated egg cooking appliances are also available; you load 1-6 eggs (typically) and a measured amount of water for the number of eggs and soft/medium/hard boiled, push the button, and walk away. Basically a toaster for eggs.
How big/thick shelled are your eggs that you need 7.5 - 8 min?
Mine are done in 4 min, max. Hard white, gooey yellow. Yum :)
Large eggs (50g each) straight out of the fridge (~3ºC) will take about 7min to reach that stage of doneness. Extra-large would take longer. Room temp eggs and smaller eggs would cook faster.
Fair. We have two kinds of eggs here. The ‘large’ thin shelled commercial, a max ~ 40g, and a thick shelled small egg (~ 20g) from our own hens. (The small ones are both tastier and healthier, but our chickens are more pets. Not an egg laying variety. Those are just a bonus)
Edit: Forgot to add, they are also boiled straight out of a fridge at 5C
Because more eggs are used for baking than straight eating in our house, ones sold as “jumbo”.
Exact size varies a little by brand but usually means ≥65g.
Boiled egg times vary a lot with elevation. Water boils at a cooler temperature at high elevation than at sea level. This cooler boiling water means eggs take longer to cook.