Ingredients:

  • 6 large eggs
  • Water (enough to cover the eggs in a saucepan)

Instructions:

  1. Choose a saucepan large enough to hold the eggs in a single layer.
  2. Place the eggs in the saucepan and add enough cold water to cover them by at least an inch.
  3. Heat the saucepan on high until the water comes to a rolling boil.
  4. Once boiling, reduce heat to maintain a gentle simmer and set your timer: 9 minutes for creamy yolks, 10-11 minutes for firm yolks, and 12 minutes for very firm yolks.
  5. Once time is up, use a slotted spoon to transfer the eggs to a bowl of ice water and let sit for at least 5 minutes.
  6. Gently crack the shell on a hard surface and peel under running water for easier removal.