Ingredients:

  • Eggs: Large eggs (cold, straight from the fridge) – Quantity as needed.
  • Water: Enough to cover the eggs by about 1 inch (2.5cm)

Instructions:

  1. Gently place the cold eggs in a single layer in the saucepan.
  2. Cover the eggs with cold water, ensuring they are submerged by at least 1 inch (2.5cm).
  3. Place the saucepan over high heat and bring the water to a rolling boil.
  4. Once boiling, immediately remove the saucepan from the heat.
  5. Cover the saucepan with a lid and let the eggs steep in the hot water for 12-14 minutes, depending on your desired yolk consistency (12 for slightly softer, 14 for fully cooked).
  6. While the eggs are steeping, fill a bowl with ice and cold water.
  7. Carefully transfer the eggs from the saucepan to the ice bath using a slotted spoon or tongs.
  8. Let the eggs cool completely in the ice bath for at least 10 minutes. This helps prevent the green ring around the yolk and makes peeling easier.
  9. Gently tap the egg all over on a hard surface to create cracks in the shell. Peel starting from the larger end.