Ingredients:

  • Large eggs (US) / Extra Large (UK), preferably at room temperature (1-4)
  • Water, enough to cover the eggs in the saucepan

Instructions:

  1. Gently lower the eggs into a saucepan.
  2. Ensure the eggs are covered by at least an inch of cold water.
  3. Bring the water to a rolling boil over medium-high heat.
  4. As soon as water comes to a boil, immediately lower the heat to simmer, and start timer
  5. Set a timer for 6 minutes for a very runny yolk, 7 minutes for a slightly firmer but still jammy yolk.
  6. While the eggs cook, prepare an ice bath in a bowl.
  7. Once the timer goes off, immediately transfer the eggs to the ice bath to stop the cooking process. Let them sit in the ice bath for at least 2 minutes.
  8. Gently tap the egg all over to crack the shell, then carefully peel under cool running water.
  9. Serve immediately in egg cups or as desired.