Ingredients:

  • 4 large eggs (approx. 270g)
  • Water (enough to cover the eggs by at least 1 inch/2.5cm)
  • Ice (for the ice bath, optional)

Instructions:

  1. Place eggs in a single layer in the saucepan.
  2. Fill the saucepan with cold water, ensuring the eggs are covered by at least an inch (2.5cm).
  3. Heat on medium-high until the water reaches a rolling boil.
  4. Once boiling, turn off the heat and cover the saucepan. Set the timer for 9-12 minutes, depending on desired doneness.
  5. Prepare ice bath by filling a bowl with ice and water (optional but recommended to stop cooking).
  6. When the timer goes off, transfer the eggs to the ice bath using a slotted spoon. Let them chill for 5 minutes.
  7. Gently tap the eggs on a hard surface to crack the shell and begin peeling from the wider end for easier removal.