Recipe Finder

The Washington Post

Perfect Boiled Eggs

Perfect Boiled Eggs 2.000

Mette Randem for The Washington Post

Dec 24, 2008

Your idea of "perfect" may differ, but to Gastronomer columnist Andreas Viestad it means a semi-cooked, slightly runny yolk and a firm but silky white. The key is the amount of water in the pan and the time it takes to bring that water to a boil. It may require one or two attempts to get it right, but once you have mastered it, you'll have perfect eggs every time.

Viestad uses a 1-quart saucepan with a diameter of 6 1/2 inches.

Servings: 2
  • 2 large eggs (chilled)
  • 3 cups cold water, or more as needed


Place the eggs in a medium saucepan and add the cold water, or more as needed to cover the eggs.

Bring the water to a boil over medium-high heat; ideally, that should take 9 to 10 minutes. (If it takes significantly more or less time, the eggs consequently will be overcooked or undercooked; adjust the level of heat accordingly the next time.)

Once the water boils, remove the pot immediately. Let the eggs sit in the water for 3 to 4 minutes. Rinse them under cold running water for 1 minute to stop the cooking process.

Rate it

Recipe Source

From Gastronomer columnist Andreas Viestad.

Tested by Jane Touzalin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving: 74

% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 2g 10%

Cholesterol: 212mg 71%

Sodium: 70mg 3%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
Show Comments