Ingredients:

  • 12 large eggs
  • 1 tsp salt
  • 2 cups ice cubes
  • Water, for boiling
  • Cold water, for ice bath

Instructions:

  1. Fill a large pot with enough water to submerge eggs by at least one inch. Bring water to a rolling boil over high heat.
  2. Reduce heat to a simmer. Use a slotted spoon to gently lower the eggs into the water.
  3. Increase heat to medium-high to maintain a gentle boil and set a timer for exactly 12 minutes for firm yolks (or 8 minutes for jammy yolks).
  4. While eggs cook, prepare an ice bath by combining 2 cups of ice cubes and cold water in a large mixing bowl.
  5. When the timer expires, immediately transfer the eggs from the boiling water to the ice bath using a slotted spoon.
  6. Allow eggs to chill for at least 5 minutes, then peel immediately while the surface is cold but the core remains slightly warm for the easiest shell removal.