Ingredients:

  • Large Eggs: 1-12
  • Cold Water: Enough to cover eggs

Instructions:

  1. Gently place the eggs in a single layer in the saucepan.
  2. Add cold water to the pan until the eggs are covered by about 1 inch.
  3. Place the saucepan over medium-high heat and bring the water to a full, rolling boil.
  4. As soon as the water reaches a boil, turn off the heat completely. Immediately cover the pan with a lid.
  5. Set a timer for 12-15 minutes, depending on desired yolk consistency.
  6. Prepare an ice bath by filling a bowl with ice and cold water.
  7. Once the timer goes off, carefully transfer the eggs to the ice bath using a slotted spoon or tongs.
  8. Let the eggs cool completely in the ice bath for at least 10 minutes.
  9. Gently tap the egg on a hard surface to crack the shell. Peel under cold running water.