The safest path to heating cooked eggs relies on passive thermal transfer. By immersing the egg in liquid that has already stopped boiling, you ensure the internal temperature never exceeds 212°F (100°C), completely removing the thermodynamic conditions necessary for an explosion.
Begin by placing your chilled, unpeeled or peeled eggs into a heat-safe ceramic or glass bowl. Bring a kettle of tap water to a rolling boil on the stovetop. Remove the water from the heat source completely. Pour the hot water over the eggs until they are submerged beneath at least one inch of liquid. Cover the bowl with a small plate to hold the ambient steam.
Let the eggs sit undisturbed for 6 to 8 minutes. Heat moves gradually from the exterior inward, warming the yolk to a comfortable eating temperature of roughly 125°F, 135°F (51°C, 57°C). This gentle curve preserves the tender texture of the white and prevents the release of volatile hydrogen sulfide, which creates an unappealing gray-green ring around the yolk.
