Ingredients:

  • Large Eggs, straight from the fridge
  • Sufficient Cold Water to cover eggs by 1 inch
  • Generous bowlful of Ice
  • teaspoon (5g) Salt (Optional)

Instructions:

  1. Place the cold eggs carefully in the saucepan in a single layer.
  2. Cover the eggs completely with cold water, ensuring the water level is at least 1 inch (2.5 cm) above the eggs. Add the optional salt now.
  3. Place the pan over high heat and bring the water to a rolling boil (vigorous bubbling).
  4. As soon as the water reaches a rolling boil, immediately turn the heat completely off.
  5. Cover the pan tightly with the lid and start your timer. For a firm, hard yolk, steep for 11 to 12 minutes.
  6. Immediately transfer the eggs using a slotted spoon into a prepared ice bath. Ensure they are fully submerged to stop the residual cooking.
  7. Leave the eggs to cool completely in the ice bath for a minimum of 5 minutes. This step is crucial for easy peeling.
  8. Crack the cooled eggs gently all over and peel under cool running water or by rolling them firmly on a countertop.