Ingredients:

  • Large Eggs: 1-12
  • Water: Enough to cover the eggs by at least 1 inch
  • (Optional) Salt: 1 teaspoon
  • (Optional) White Vinegar: 1 teaspoon
  • Ice: Several cups

Instructions:

  1. Gently place eggs in a single layer in the saucepan.
  2. Cover eggs with cold water, ensuring they are submerged by at least 1 inch.
  3. Bring the water to a rolling boil over high heat.
  4. Once boiling, immediately reduce heat to a gentle simmer and cook for the desired time: Soft-boiled (6-7 minutes), Medium-boiled (8-9 minutes), Hard-boiled (10-15 minutes).
  5. While eggs are cooking, fill a large bowl with ice and water.
  6. Using a slotted spoon or spider, carefully transfer the cooked eggs to the ice bath.
  7. Allow the eggs to cool completely in the ice bath (at least 5 minutes). Gently crack the shells all over. Peel under cold running water.
  8. Serve immediately or store in the refrigerator (unpeeled) for up to 5 days.