Ingredients:

  • Large Eggs (cold from the refrigerator): 1-4, depending on servings
  • Water: Enough to cover the eggs in the saucepan
  • Optional: 1/2 teaspoon White Vinegar or Baking Soda
  • Ice: For the ice bath

Instructions:

  1. Prepare the Ice Bath: Fill a bowl with ice and water. Set aside.
  2. Heat the Water: Bring a saucepan of water to a gentle boil over medium heat. Ensure there's enough water to completely submerge the eggs. If using, add vinegar or baking soda.
  3. Gently Lower the Eggs: Using a slotted spoon or spider, carefully lower the cold eggs into the boiling water. This prevents cracking.
  4. Cook the Eggs: Start the timer immediately. For a very runny yolk: 5 minutes; For a slightly firmer, jammy yolk: 6 minutes; For a mostly set, but still soft, yolk: 7 minutes.
  5. Transfer to Ice Bath: As soon as the timer goes off, immediately transfer the eggs to the prepared ice bath. This stops the cooking process.
  6. Chill & Peel (Optional): Let the eggs sit in the ice bath for at least 1-2 minutes to cool down enough to handle. Gently crack the eggshell all over and peel under cold running water.
  7. Serve Immediately: Enjoy your perfectly soft-boiled eggs!