Ingredients:

  • Eggs: Large eggs (as many as you want)
  • Water: Enough to cover the eggs by about 1 inch (approx. 4-6 cups, depending on pot size)

Instructions:

  1. Gently place the eggs in a single layer in the saucepan.
  2. Add cold water until the eggs are covered by about 1 inch.
  3. Bring the water to a rolling boil over medium-high heat.
  4. Once boiling, immediately remove the pot from the heat, cover it tightly with a lid.
  5. Let the eggs stand in the hot water for: Soft Boiled (Runny Yolk): 6-7 minutes, Medium Boiled (Slightly Set Yolk): 8-10 minutes, Hard Boiled (Firm Yolk): 12-15 minutes.
  6. Immediately transfer the eggs to the bowl of ice water using a slotted spoon or tongs.
  7. Allow the eggs to cool completely in the ice water for at least 5 minutes. This stops the cooking process and makes them easier to peel.
  8. Gently tap the eggs all over to crack the shell, then peel under cold running water.