Ingredients:

  • Large Eggs (ideally at room temperature) - 1 to 12
  • Water – enough to cover the eggs by at least 1 inch (2.5 cm)
  • Pinch of Salt (optional) - about 1/4 tsp (1.5 ml) per 6 eggs
  • Ice (for ice bath) - about 2 cups (475 ml)
  • Water (for ice bath) - about 2 cups (475 ml)

Instructions:

  1. Fill a bowl with ice and cold water; set aside. This is crucial for stopping the cooking process.
  2. Gently place the eggs in a single layer in the saucepan. Avoid overcrowding.
  3. Add enough cold water to completely cover the eggs by at least 1 inch. This ensures even cooking.
  4. Bring the water to a rolling boil over medium-high heat.
  5. Once boiling, immediately reduce the heat to a gentle simmer. Start the timer according to your desired doneness: 6 minutes for very runny, up to 15 for hard-boiled.
  6. Immediately transfer the eggs to the prepared ice bath using a slotted spoon. This prevents the eggs from overcooking and makes them easier to peel.
  7. Let the eggs cool completely in the ice bath (about 5 minutes). Gently tap the egg all over to crack the shell. Peel under cool running water.