Ingredients:

  • 1-6 Large Eggs, straight from the fridge
  • Enough Water to cover eggs (about 6 cups / 1.4 litres)
  • 1/2 teaspoon (3g) Salt, for the water (optional)
  • Enough Ice Water for an ice bath (about 4 cups / 950ml water with plenty of ice)

Instructions:

  1. Prepare the Ice Bath: Fill a bowl with ice water. This is crucial to stop the cooking process immediately.
  2. Heat the Water: Bring the water and salt (if using) to a rolling boil in a saucepan. Make sure the water is deep enough to completely submerge the eggs.
  3. Gently Lower the Eggs: Carefully lower the eggs into the boiling water using a slotted spoon or spider. This prevents cracking.
  4. Cook the Eggs: Immediately reduce the heat to a gentle simmer. Set a timer for 6 minutes for a very runny yolk or 7 minutes for a slightly more set yolk. Adjust based on your stove and egg size.
  5. Transfer to Ice Bath: Once the timer goes off, immediately transfer the eggs to the ice bath. This stops the cooking process and makes them easier to peel.
  6. Cool and Peel (Optional): Let the eggs cool in the ice bath for a few minutes. Gently tap the shell all over and peel under cool running water.
  7. Serving: Serve immediately.