Ingredients:

  • Eggs (large), fresh (as many as desired)
  • Water (enough to cover eggs by 1 inch)
  • Optional: 1/2 teaspoon white vinegar (1.25 ml)
  • Optional: 1/4 teaspoon salt (1.25 ml)

Instructions:

  1. Gently place eggs in a single layer in the saucepan.
  2. Cover the eggs with cold water; water should be about 1 inch (2.5 cm) above the eggs.
  3. Add vinegar and salt to the water (optional).
  4. Bring the water to a rapid boil over medium-high heat.
  5. Reduce heat to a gentle simmer and cook for the desired time, or remove the pan from the heat, cover, and let sit for the desired time.
  6. For Soft-Boiled (Runny Yolk, Soft White): 6-7 minutes (simmer method) or 8-9 minutes (turn off heat method). For Medium-Boiled (Slightly Soft Yolk): 8-9 minutes (simmer method) or 10-12 minutes (turn off heat method). For Hard-Boiled (Firm Yolk): 10-14 minutes (simmer method) or 12-14 minutes (turn off heat method).
  7. Immediately transfer the cooked eggs to the bowl of ice water.
  8. Once the eggs are cool enough to handle, gently tap them all over to crack the shell. Peel under cool running water (if desired).