Ingredients:

  • 6 large eggs (at room temperature if possible)
  • Water (enough to cover the eggs by 1 inch / 2.5 cm)
  • 1/2 teaspoon salt (optional)
  • Ice water bath: Large bowl filled with water and ice cubes

Instructions:

  1. Gently place the eggs in a single layer in the saucepan.
  2. Cover the eggs with cold water, ensuring they are submerged by about 1 inch (2.5 cm). Add salt (optional).
  3. Place the pan over high heat and bring the water to a rolling boil.
  4. Once boiling, reduce heat to a gentle simmer. Set the timer according to your desired yolk consistency: 6 minutes for very runny, up to 12 minutes for hard-boiled.
  5. Immediately transfer the cooked eggs to the ice water bath using a slotted spoon.
  6. Let the eggs sit in the ice bath for at least 5 minutes. Gently tap the eggs on a hard surface to crack the shell all over, then peel under cold running water.