Ingredients:

  • 4 large eggs (about 57g each)
  • Water (enough to cover the eggs, approximately 1-2 quarts / 1-2 liters)
  • Ice (for ice bath)

Instructions:

  1. Fill a medium saucepan with water and add the eggs, ensuring they are covered by at least an inch of water.
  2. Bring the water to a rolling boil over medium-high heat.
  3. Once boiling, cover the pan with a lid and turn off the heat.
  4. Let the eggs sit in the hot water for 10-12 minutes; 10 for medium eggs, 12 for large.
  5. Prepare an ice bath in a bowl (mix equal parts ice and cold water).
  6. After the cooking time, use a slotted spoon to transfer the eggs to the ice bath.
  7. Allow the eggs to chill for at least 5 minutes.
  8. Gently tap and roll the eggs on the counter to crack the shells, then peel under running water for easier removal.