Chef Vu Nhat Thong says that cooks need to time it so the white sets when the yolk is the right texture. This is because the heat has to go through the white to reach the yolk.

When yolks are overcooked, they can get a greenish-gray ring. This is because the sulfur in the white reacts with the iron in the yolk when it's too hot.

To get the eggs just right, control a few basic things. Let medium eggs sit at room temperature for 30 minutes. Then put them in simmering water and start the timer.

Level

Time

Egg texture

Culinary use

1

5 minutes

The white is barely set and soft. The yolk is liquid and shiny.

Use for onsen-style eggs with hot rice and soy sauce.

2

6 minutes 30 seconds

The outer yolk is set, but the inner yolk is soft and orange.

Use in ramen noodles with a soft-boiled egg.

3

8 minutes

The yolk is set but still moist and yellow.

Use in sandwiches or mixed with salads.

4

9 minutes 30 seconds

The yolk is fully set but still moist and yellow.

Use for soy-sauce marinated eggs or braised eggs.

5

11 minutes

The egg is fully cooked, and the yolk is dry.

Use for egg salad or mashed eggs.

6

Over 13 minutes

The yolk is dry and has a greenish-gray ring.

This is overcooked and should be avoided.

To stop the eggs from cooking, put them in ice water for 5 minutes after boiling. If not, they might overcook.

New eggs are hard to peel because of their low pH level. Storing them for 5-7 days makes them easier to peel.

For easy peeling, put eggs in boiling water, not cold. Then tap the wide end to crack it, making it easier to peel.

Adding salt or vinegar helps the white set faster, but it doesn't make peeling easier.

Don't put cold eggs straight into boiling water, as this can crack the shell and add to the cooking time.

Don't overcrowd the pot, as this can lower the water temperature and affect the timing. Cook no more than 4 eggs per liter of water.