Ingredients:

  • Eggs: Large, as many as desired
  • Water: Enough to cover the eggs by about 1 inch / 2.5 cm
  • Optional: 1/2 teaspoon / 2.5 ml White Vinegar
  • Optional: 1/2 teaspoon / 2.5g Salt

Instructions:

  1. Gently place eggs in a single layer in the saucepan.
  2. Cover the eggs with cold water; it should be about 1 inch/2.5 cm above the eggs.
  3. Add vinegar and salt (if using) to the water.
  4. Bring the water to a rolling boil over medium-high heat.
  5. Once boiling, immediately reduce the heat to a gentle simmer.
  6. Cook for 10-12 minutes depending on yolk preference. 10 minutes for slightly softer yolks, 12 for firm.
  7. Prepare an ice bath in a bowl (optional).
  8. Immediately drain the hot water from the saucepan.
  9. Transfer the eggs to the ice bath to stop the cooking process and make peeling easier. Let sit for at least 5 minutes.
  10. Gently tap the egg all over on a hard surface to crack the shell. Peel under cool running water.