Let the water boil slowly so that the eggs do not crack from a rapid temperature shift. Cover the pot with a lid. The water will boil a bit more quickly with the lid on, but feel free to leave it off if you want to keep an eye on the eggs. Make sure that the eggs don't settle at the bottom, where they'll cook less evenly and break more easily. Stir the water any time that you see the eggs begin to settle. Use a wooden spoon to stir, and be very gentle so that you don't crack the eggs. As soon as the water reaches a full boil, turn the heat off and let the eggs sit in the hot water. Leave the lid on the pan. The heat of the water and the remaining warmth from the burner will be enough to finish cooking your eggs. Leave the eggs in the pot for another 3-15 minutes, depending how hard or soft you like them:  If you like your eggs soft-boiled, remove them from the water within three minutes. The whites should be set, while the yolks should be runny and warm. Be very gentle when you remove the eggs—scoop each egg out with a large spoon to avoid cracking.  If you like your eggs medium-boiled, take them out of the water in 5-7 minutes. The yolks should be semi-soft in the center, and the whites should be very firm. You should still handle the eggs gently, but you don't need to worry as much about them cracking. If you like your eggs hard-boiled, leave them in the hot water for 9-12 minutes. The yolks should be firm all the way through, and you don't need to worry about the eggs cracking. If you want a solid but soft and bright yellow yolk, leave the eggs in water for 9-10 minutes. If you'd like eggs with a harder, pale yellow center, leave them in for 11-12 minutes. After 12 minutes, your yolk will develop grayish or greenish streaks. The egg is still edible, and the streaks don't have much effect on taste. However, some people find green- and gray-streaked eggs less appetizing. Consider buying a color-changing egg timer, a heat-sensitive indicator that you can place in the water with your boiling eggs. You can find these timers online or at kitschy kitchen-supply stores. If the egg cracks in the water while cooking, it should still be safe to eat — and, indeed, it may still cook normally if the crack is not too severe. If an egg is cracked before you start cooking, do not bother to boil it. Bacteria may well have penetrated the shell and infected the interior, making it potentially hazardous to your health.
اغلِّ الماء بلطف باستخدام درجة حرارة متوسطة. أطفىء الحارة عندما يغلي الماء. انتبه جيدًا للوقت، ولا تدع البيض يُسلق بشكل زائد عن اللازم. اعلم متى يكون تناول البيض المكسور آمنًا.