Ingredients:

  • 4 large eggs (about 57 g each)
  • Water (enough to cover eggs in a pot)
  • Ice (for ice bath)

Instructions:

  1. Place eggs in a medium pot and fill with cold water, ensuring eggs are covered by at least an inch.
  2. Bring the water to a rapid boil over medium-high heat. Once boiling, reduce heat to maintain a gentle boil.
  3. Set a timer for 12 to 14 minutes based on desired yolk doneness.
  4. While eggs are cooking, fill a bowl with ice and water to create an ice bath.
  5. Once the timer goes off, use a slotted spoon to transfer eggs to the ice bath and let them cool for at least 5 minutes.
  6. Gently crack the shell and peel under running water for easier removal. Serve as desired.