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.

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Recipe Source

From Gastronomer columnist Andreas Viestad.

Tested by Jane Touzalin.

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