The secret to boiling eggs is to get your eggs to the perfect temperature. Bring the water in a saucepan to a rapid boil.
Add the eggs gently, one by one, with an egg timer or some other timer in hand. Cook for 5 minutes then turn off the stove and cover them with butter or oil, if desired.
If you want fully cooked yolks without any liquid in them, cook them for 6 minutes total.
If you like your eggs to be fully-cooked, cook for 6 minutes. If you prefer runny yolks, cook them for 7 minutes.
Cooking time depends on the size of your egg batches and how cold they were when added to boiling water/oil
Eggs are done soft when they’re cooked at around 158° F.
For hard-cooked eggs with firm whites and yolks, cook at 212°F for about 15 minutes. The shells will be very difficult to remove once the eggs are cooked this way.
To avoid greenish hues around the yolk after boiling, cool your boiled egg in an ice bath before peeling it.
Cool boiled eggs in an ice bath to avoid greenish yolks around the egg’s circumference.
Put cooled, peeled eggs back into their shells and store them in the refrigerator for up to one week.
So this is how to boil eggs.