Martha's Boiled Eggs (2023)

Member Martha Stewart

First I had to throw away 8 eggs. Grandma made this for us when we were growing up. She never screwed up our balls. After throwing away completely raw eggs, I tried like grandmothers I remember. I think there might have been a problem with cold eggs. If I had used room temperature eggs maybe things would have been different. I took six more eggs and placed them in a saucepan of warm, not hot, not cold, water and brought it to a boil. Once it was cooked I started measuring it, two minutes while it was cooking. (AKA: 2-Minute / Hard-Boiled Eggs) Removed burner, quickly rinsed eggs in cold water, stopped cooking. Then he opened it carefully and took out everything that was inside... cooked to perfection, just like grandma's. ❤️ 🥚

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My egg was raw. And I let it stand for six minutes after boiling. Of course, a lot depends on the pot and stove, how long it takes for the water to boil. Suggestions Martha or someone else?

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The only variable that decides exactly when the water "boils"...

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I ate two soft-boiled eggs every morning until I left a house with a gas stove. I've never had luck making them this good until I used this recipe. I like mine with runny yolks but cooked whites, but I want a slightly undercooked egg white on top of an overcooked yolk. I boiled two extra large eggs in a copper core pan between steel, brought to a boil, then removed the pan and covered with a lid that only has a [filter] for ventilation. You were perfect!

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Perfect Eggs! But you have to stick to it.

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I had never used egg cups, but got some and wanted to try them. I used this recipe and the eggs turned out perfect! Thanks.

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I followed the recipe and got boiled eggs.

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A great reminder of how perfectly elegant an egg is.

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does not work The eggs were almost raw.

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Good plan...the video is good too, but Martha's team has to shoot it again, with the moderator cutting the "soldiers" into narrower strips. So that the yolk does not spill into the egg cup. :-) Anglophiles call the strips of bread/toast that you put in an egg soldiers. If you are serving children, you can cut them out and name your favorite heroes or cartoon characters.

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Not exactly. I think understanding the term "cooking" might be the problem. The water was very hot, with small bubbles before boiling. I had two large eggs in a small pot. It does not say whether the pan should be removed from the stove. It just says "put out the fire". There is much room for confusion here. I'll try taking them off the heat as soon as the water starts bubbling and then next time let them sit for 1-2 minutes and see how they develop.

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No adjustments are required. I've been making Martha's style baked goods for so many years and they turn out perfect every time. You can increase the time by a minute for very large eggs or less for small eggs. Perfect every time. thanks marta

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Sold. Didn't buy anything.

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I followed this recipe exactly and it worked. When several large bubbles rose from the bottom of the pan (rather than just boiling), I removed them from the heat, set the timer for 2 minutes, and ate them immediately. The yolk was creamy/a little runny in the middle and a little firmer on the outside, just how I like it. I would imagine if you take it out after 1.5 minutes it will be creamy/liquid the whole time. (Side note: I live at sea level)

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This is how perfect soft-boiled eggs succeed.

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Honestly the best and easiest approach to soft boiled eggs. The instructions are very simple and the eggs are wonderfully fluffy on the first try.

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Great method for boiled eggs. Many hard-boiled egg recipes result in undercooked yolks, but this method results in firm, hard cores. Now, if you'll excuse me, I've been craving hard boiled eggs and need to find a guide on how to make them.

Member Martha Stewart

It works for me. I'm eating my perfect hard-boiled eggs right now. I stood over the pot and followed the recipe exactly. As soon as it started to boil, I removed the pan from the heat, covered it, set the timer for 1.5 minutes and stood over the eggs like a watchdog. At 1.5 I emptied the pan, ran some cold water over the eggs and cracked them open to get eggs that were cooked slightly yellow with some thick yellow liquid...not really firm and not watery, runny. Just perfect .

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This is pure fraud. I thought the whole process was too much for soft boiled eggs and I was absolutely right! They were boiled eggs! Would you like boiled eggs? Follow any recipe other than this one! Martha is totally wrong here and my breakfast is ruined! Tuna egg salad for lunch I guess! >:(

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This is the best hard boiled egg process I've ever used! I live at high altitude and was afraid to take them off too soon. If they are not cooked, they spoil. I took a deep breath, added a few seconds over the course of 2 minutes, then released and rinsed with cold water. It worked great! The whites were fully cooked, the yellows were tender. it was heaven. The first egg was softer and the second a bit overcooked. The third was more cooked, if you want them runny, wash them with cold water immediately.

Member Martha Stewart

This recipe is the best for soft boiled eggs! And we will cook them all our lives... We are from Russia and like many Europeans we eat our eggs in small cups. Cooking them perfectly on the stovetop can be tricky - 3min 20s or 3m 50s. With salt in the water or without? And her advice is to just bring them to a boil, cover and let them sit off the heat for 1 1/2 - 2 minutes! I recently learned how to cook hard boiled eggs: boil, cover, let stand 12 minutes and enjoy!

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Only follow this recipe if you want boiled eggs! Martha owes me some eggs because she didn't want boiled eggs.