Ingredients:

  • 6 Large eggs
  • Water (enough to cover eggs by 1 inch)

Instructions:

  1. Gently place eggs in a single layer in the saucepan.
  2. Add cold water to the saucepan, ensuring the eggs are covered by at least 1 inch of water.
  3. Bring the water to a rolling boil over medium-high heat.
  4. Once boiling, immediately remove the pan from the heat and cover it with a lid.
  5. Let the eggs sit in the hot water for the desired time, depending on yolk preference: 12 minutes for slightly soft, jammy yolks; 13 minutes for softer, creamy yolks; 14 minutes for slightly firm, but still moist yolks; 15 minutes for fully cooked, firm yolks.
  6. While the eggs are sitting, prepare a bowl of ice water.
  7. After the timer goes off, immediately transfer the eggs to the ice bath using a slotted spoon or tongs.
  8. Allow the eggs to cool completely in the ice bath for at least 5 minutes. This stops the cooking process and makes them easier to peel.
  9. Gently tap the egg on a hard surface to create cracks all over the shell. Start peeling from the larger end of the egg, using your fingers to lift the shell and membrane.
  10. Serve immediately or store in the refrigerator for up to 5 days.