Yes, you can reboil eggs. However, you must do it carefully, or else the quality of the eggs might suffer.\r\n\r\nOne simple tip is to make sure that the eggs have been refrigerated first and use the stovetop to get the job done.\r\n\r\nBut in most cases when you're hungry, and you need something to consume fast, then reboiling eggs quickly might be a good solution.\r\n\r\nAnd there is absolutely nothing wrong with doing this, especially if you have a good reason for doing so.\r\n\r\n\r\n\r\nHere are some of those:\r\nBecause You Plan to Re-Heat Them\r\nLet\u2019s say you cooked a dozen or so for a particular recipe, have leftovers the next day, and plan to have that for breakfast or lunch.\r\n\r\nYou can re-heat those.\r\n\r\nHere\u2019s a step-by-step guide:\r\n\r\n\u2022 Put some water in a pot. Take that to a stove-top burner and turn the heat on.\r\nThe size of the pot and the amount of water will depend on the number of eggs you\u2019ve got.\r\n\r\n\u2022 If you see water bubbles along the side of the pot, carefully plop your eggs in one by one. Make sure all pieces are submerged in water.\r\n\r\n\u2022 Remove all the pieces from the water after two minutes.\r\n\r\n\u2022 Put all in an ice-cold water bath for 30 seconds or so to stop the cooking process and for easy peeling of the shells.\r\n\r\nNote that the extra two minutes in hot water will cook the egg more.\r\n\r\n\r\n\r\nIf it is soft-boiled, expect that both the white and the yolk will harden a bit.\r\n\r\nThere\u2019s also that possibility that you will overcook it and get a rubbery white with a thick almost chalky yolk.\r\nBecause They Might Be Undercooked\r\nIf you suspect that the egg is undercooked, you can re-boil it to get the doneness that you want.\r\n\r\nDo the same process as re-heating but leave the food longer under the heat, depending on how done you\u2019d like it to be.\r\n\r\nFor that, make sure to follow the guide to boiling eggs on top.\r\n\r\nAlso, you don\u2019t want to acquire Salmonella poisoning from eating an almost raw egg.\r\n\r\nIf you think that it still needs more time to get cooked, go ahead and re-boil it to protect yourself.\r\nBecause You Peeled It and Saw It Is Undercooked\r\nIf you cracked the shell open and saw that it\u2019s not done the way you want it, you have to re-boil.\r\n\r\n\r\n\r\nThe only difference is that this is already opened and you shouldn\u2019t just plop it into hot water immediately like you would with re-heating.\r\n\r\nThere are certain issues you should take into account since each \u2018problem\u2019 will require a different solution.\r\n\r\nHere are those considerations:\r\n\r\n\u2022 If you peeled the shell off yet the yolk feels runny inside a very soft white\u2026\r\n\r\nThis means you cooked it to a soft boil.\r\n\r\nIf you\u2019d like for the yolk to be creamy and not runny, re-boil for two to three minutes.\r\n\r\nIf you want it hard, leave it in the simmer for five minutes.\r\n\r\n\u2022 If you cracked the shell and some bits of the white with liquid spill out\u2026\r\n\r\n\r\n\r\nThis is way undercooked and you will have to put it back in the pot.\r\n\r\nMake sure the water is in a rolling boil to cook the outer part of the white immediately.\r\n\r\nIf the water is tepid or merely simmering, the inside \u2013 yolk included \u2013 will spill out and ruin the whole thing.\r\n\r\n\u2022 If you cracked then removed a huge part of the shell and most of the soft white and uncooked yolk spills out\u2026\r\n\r\nThis is pretty difficult because this can\u2019t be re-boiled without a shell.\r\n\r\nFirst, you will have to transfer the egg sans the shell to another container, preferably a bowl.\r\n\r\nThe next step is a bit difficult because you have three options as to how to proceed: microwaving it, poaching it, or scrambling then frying it.\r\n\r\nIf you decide to nuke this, simply place the bowl inside the oven and cook for 30 seconds in high.\r\n\r\nCheck the consistency and cook further if it is not how you like it.\r\n\r\n\r\n\r\nTo poach, add a tablespoon of vinegar to a pot of water on a stove.\r\n\r\nAs soon as it simmers, create a whirlpool in the water with a spoon and carefully drop the egg in the middle.\r\n\r\nOnce the white forms, ladle the egg out and serve.\r\n\r\nThe third option may not get you a \u2018boiled\u2019 egg but, at the very least, you don\u2019t waste good food.\r\n\r\nSimply whisk it in the bowl and pour it into an oiled or buttered pan. You can do a Spanish, French or your style of omelet.\r\nAn Egg a Day is Good For You!\r\n\u2022 This lowers the risk of stroke, heart disease, and related conditions because it is high in good cholesterol.\r\n\r\n\u2022 It is an important source of Choline, a nutrient that helps in proper brain function. It is very difficult to find this nutrient and other foods.\r\n\r\n\u2022 Rich in vitamin A, this is also high in Zeaxanthin and Lutein. These are vital antioxidants that protect against cataracts and similar eye disorders.\r\n\r\n\u2022 Variants that are high in omega-3 fatty acids lower triglycerides in the blood, reducing blood pressure and risk of heart disease.\r\n\r\n\u2022 The numerous amino acids that eggs contain have just the right ratio that can help you lose weight, increase muscle mass, and strengthen bones.\r\n\r\nPractically a meal on its own, it is one of the easiest foods which you can prepare especially when you\u2019re in a rush.\r\n\r\nThere are also numerous ways to cook an egg \u2013 sunny side, scrambled, and poached, just to name a few.\r\n\r\n\r\n\r\nAdd one or two other ingredients \u2013 tomatoes, bell peppers, ham, cheese, basil pesto \u2013 and you have a brand-new recipe every day.\r\n\r\nOr you could just boil it.\r\n\r\nBoiling is arguably the easiest way to cook this superfood.\r\n\r\nPop a couple in a pot of boiling water, wait for a few minutes, and you\u2019ve got breakfast (or lunch or dinner) to go.\r\nA Quick Guide to Boiling Eggs\r\n\r\n\r\nThe perfect egg is relative.\r\n\r\nSome like it hard, some like it soft, while others like the whites to be solid but the yolk to be a bit runny.\r\n\r\nAll these are achievable, depending on the length of time you leave it in hot water.\r\n\r\n\u2022 8 to 10 minutes will get you a hard-boiled egg \u2013 solid, almost rubbery whites with solid yolks.\r\n\u2022 5 to 6 minutes will give you a soft-boiled one \u2013 tender, fleshy whites with creamy yolks.\r\n\u2022 2 to 4 minutes will give you soft whites and runny yolks.\r\n\r\n\r\n\r\nIf you are determined about getting these results, there are two things you need to remember.\r\n\r\nFirst, place the egg in the pot once the water starts to simmer. That\u2019s also the time you start timing.\r\n\r\nSecond, after you take them out of the scalding water, put these into an ice water bath \u2013 a bowl of water with ice cubes in it.\r\n\r\nAside from stopping the cooking process, this makes the shells easier to peel off.\r\nRelated Questions About Re-Boiling Eggs\r\nIt\u2019s understandable for people to have so many other uncertainties about re-boiling eggs.\r\n\r\nSince the issue has been laid to rest (again, yes, you can do that), let us now answer other queries related to the subject.\r\nIs It Possible to Over-Boil These?\r\nSure. If you accidentally leave the pot over the stove for more than 15 minutes, you get yourself an \u2018overcooked\u2019 egg.\r\n\r\n\r\n\r\nTo be honest, this can easily happen when you go for a hard-boiled one and don\u2019t \u2018shock\u2019 it with ice water to stop the cooking process.\r\n\r\nThe whites will be rubbery and the yolk will be chalky.\r\n\r\nYou may also notice a greenish tint on the yolk, an occurrence caused by the release of hydrogen sulfide.\r\n\r\nSome say that this is toxic but no one has died from eating one overcooked egg.\r\nCan I Do It in the Microwave?\r\nAs described above, you can re-cook this in a microwave if it\u2019s out of the shell and in another container.\r\n\r\nIf not, don\u2019t. The interior heat will intensify that it can implode, cracking the shell and spattering the whites and eggs all over your oven.\r\nHow Long Until Eggs Spoil?\r\nRaw eggs with the shell still on can last 4-5 weeks in the fridge and 2-3 weeks out of it, while raw whites and yolks last 2-4 days refrigerated.\r\n\r\nHard-boiled ones can still be eaten within a week of cooking, as long as it is kept inside the fridge.\r\n\r\nIf you are re-boiling it, make sure that you do it before that set weekends.\r\n\r\n\r\n\r\nCan Boiled Eggs Be Cooked Another Way?\r\nMany recipes may call for cooking boiled eggs in certain ways.\r\n\r\nOne dish requires peeling the shells off then dipping them in a thick batter before frying it in hot oil.\r\n\r\nAnother takes soft-boiled eggs, sliced in half, sprinkled with herby panko breadcrumbs, and then baked.\r\n\r\nAs aforementioned, eggs can be cooked in various ways.\r\n\r\nThat\u2019s why it\u2019s such a great food to have at your disposal.\r\n\r\nThe same is true even with hard or soft-boiled ones.