Ingredients:

  • Large Eggs: 1-6 (straight from the fridge for optimal results)
  • Water: Enough to cover the eggs in a saucepan (approximately 4 cups/950 ml)

Instructions:

  1. Place the eggs in a single layer at the bottom of the saucepan.
  2. Add cold water to the saucepan until the eggs are covered by about an inch.
  3. Bring the water to a rolling boil over medium-high heat.
  4. Once the water is boiling rapidly, reduce the heat to medium-low to maintain a gentle simmer. Immediately set your timer according to your desired doneness: 6 minutes: Very runny yolk, barely set white. 7 minutes: Runny yolk, set white. 8 minutes: Soft, but not fully runny yolk, set white. 9 minutes: Jammy yolk, fully set white. 10 minutes: Mostly firm yolk, fully set white. 11-12 minutes: Firm yolk, fully set white (ideal for deviled eggs).
  5. Immediately transfer the boiled eggs to a bowl filled with ice water. This stops the cooking process and makes them easier to peel. Let them sit in the ice bath for at least 5 minutes.
  6. Gently tap the egg all over to create small cracks in the shell. Start peeling under cool running water.