Ingredients:

  • Large Eggs: 1-12, cold from the refrigerator
  • Water: Enough to cover the eggs in the pot

Instructions:

  1. Prepare the Ice Bath: Fill a bowl with ice and water. Set aside.
  2. Place Eggs in Saucepan: Gently place the eggs in a single layer at the bottom of the saucepan.
  3. Cover with Water: Add cold water to the saucepan until the eggs are fully submerged by about an inch (2.5 cm).
  4. Bring to a Boil: Place the saucepan over medium-high heat and bring the water to a rolling boil.
  5. Adjust Heat & Cook: Once boiling, immediately reduce the heat to a gentle simmer (low boil).
  6. Set Timer: Set a timer for the desired cook time, according to the following guidelines: 3-4 Minutes: Very runny yolk. 6 Minutes: Runny yolk. 8 Minutes: Soft, jammy yolk. 10 Minutes: Firm, but still slightly creamy yolk. 12 Minutes: Fully cooked, firm yolk.
  7. Transfer to Ice Bath: Once the timer goes off, immediately remove the eggs from the saucepan using a slotted spoon and transfer them to the ice bath.
  8. Cool Completely: Let the eggs sit in the ice bath for at least 5 minutes to stop the cooking process and make them easier to peel.
  9. Peel and Enjoy: Gently tap the eggs on a hard surface to crack the shell. Peel under cold running water.