A boiled egg can stay out of the refrigerator for up to 2 hours. After that time, it should be refrigerated or reheated before serving. A cooked or boiled egg can remain in the refrigerator for up to a week.
To get a perfect boiled egg with a creamy yet firm yolk, cook for 10 minutes in boiling hot water. The perfect soft-boiled or hard-boiled egg will take between three and 15 minutes to cook.
To make hard-boiled eggs, put eggs in a single layer in a large, cold pan and cover with cold water that reaches 1 inch above the eggs. Bring the water to a boil. Remove the pan from heat, cover and let the eggs sit for 12 minutes.
Hard-boiling an egg doesn't require boiling it for any length of time. However, it should sit in hot water for nine to 15 minutes after the water comes to a boil and is removed from the heat.
The total time needed to boil eggs is between 20 and30 minutes. Hard-boiled eggs require 12 minutes of cooking time after the water begins to boil.
It takes between 3 1/2 and 10 minutes to boil an egg. The time it takes depends on the egg's size and how firm the person wants the egg to be.
A large egg will be soft-boiled in 4 to 5 minutes, medium-boiled in 6 minutes and hard-boiled in 15 minutes. A medium egg will be soft-boiled in 3 minutes, medium-boiled in 5 minutes and hard-boiled in 12 minutes.
Martha Stewart and Simply Recipes recommend 12 minutes for perfect hard boiled eggs. Arrange 12 large eggs in a single layer and add cool water measuring about an inch above the eggs. Heat just to boiling, cover and set aside for 12 minutes.
According to Serious Eats, eggs should be placed in water that already has boiled and left to simmer for 11 minutes to hard boil or six minutes to soft boil. They are then ready to eat hot or serve cold after chilling in an ice bath for about 15 minutes.
Martha Stewart suggests boiling eggs and letting them sit for 12 minutes to get the perfect hard-boiled egg, although the idea of perfection varies depending on individual taste. Dropping the egg into already-boiling water is more precise than starting from cold water for softer boiled eggs.