The Facts

• Boiled eggs in shells
  
  The process requires two ingredients: eggs and water. The process is all about timing and temperature. Heat an egg using hot water to the point where the egg white, or albumen, is hardened and does not run when the shell is cracked. There are several ways to boil and egg. Eggs can be soft-boiled, medium-boiled or hard-boiled on the stove top using water and a saucepan.
  
  

Type

• Soft-boiled egg
  
  For soft-boiled eggs, the yolk is left wet and runny. Yolks in medium-boiled eggs are soft and moist but do not drip. In hard-boiled eggs, the yolk is heated until it is firm. To soft-boil eggs, put room-temperature eggs in a saucepan and pour cool water over them until they are covered completely. Heat the egg on the stove top until the water reaches a rolling boil. Remove it from heat, cover the pot and let it sit 3 to 5 minutes, depending on the size of the eggs (3 minutes for small eggs, 5 minutes for extra-large eggs). To medium-boil the eggs, change the sit time to 5 to 8 minutes. To hard-boil the eggs, turn heat to low after water reaches a boil, and simmer 12 to 17 minutes, again, depending upon the size of the eggs.
  
  

Evolution

• Egg cooker
  
  Over the years, methods for boiling eggs have evolved to the use of electric egg-cookers. The egg is not technically boiled if this method is used, but the effect is the same. There are a variety of plug-in egg cookers on the market, which employ different methods for heating the egg. Many of them involve steaming the egg with a small amount of water. These appliances can usually be purchased for under $40.
  
  

Benefits

• Eggs are great source of protein, with only about 70 calories each. You can find a dozen for less than $2 at some stores, and they'll keep for a few weeks when refrigerated. Eggs are a good source of lutein, which promotes eye health, and choline, which benefits the brain and nervous system.
  
  

Misconceptions

• When you "boil" an egg, you are actually cooking it, instead of boiling it. In fact, it is not a good idea at all to let the eggs sit in boiling water. They can easily be overdone, so it is important to ensure that when the water in the saucepan begins boiling, the heat source is turned either to low or off.
  
  

Risk Factors

• If you overcook an egg by letting it sit too long in boiling or simmering water, a green ring will form around the hardened yolk. This is a result of too much heat making the sulfur in the egg white combine with the iron in the yolk. The green ring is harmless, but it's not very pleasant to look at. Also, adding salt to the water before boiling will make peeling easier, as will boiling eggs that are a week or more old. Fresher eggs are harder to peel.
  
  

Expert Insight

• Eggshells have a higher chance of breaking during the cooking process if they are cold before heated. To avoid breakage, run warm water over eggs just out of the refrigerator. If they are room temperature, they're less likely to break when boiled. Additionally, placing the cooked eggs in ice water after heating will lessen the chance of a green sulfur/iron ring forming around the yolk.