Ingredients:

  • 2 large eggs, refrigerated
  • Water, enough to cover eggs by 1 inch
  • Pinch of salt (optional)

Instructions:

  1. Prepare the Ice Bath: Fill a bowl with ice and water and set aside.
  2. Boil the Water: Fill a small saucepan with enough water to cover the eggs by about an inch. Add a pinch of salt (optional). Bring to a rapid boil over high heat.
  3. Gently Add the Eggs: Carefully lower the eggs into the boiling water using a slotted spoon.
  4. Cook the Eggs: Reduce the heat to a gentle simmer. Set a timer for 6 minutes (for large eggs; adjust for size).
  5. Cool the Eggs: Once the timer goes off, immediately transfer the eggs to the prepared ice bath using the slotted spoon.
  6. Let Cool Briefly: Let the eggs sit in the ice bath for about 1-2 minutes to stop the cooking process.
  7. Serve: Gently tap the egg on a hard surface to crack the shell. Peel carefully and serve immediately.