Ingredients:

  • 6 large eggs
  • Water to cover the eggs (about 1 to 2 quarts or 1 to 2 liters)
  • Ice for the ice bath

Instructions:

  1. Fill a saucepan with enough water to cover the eggs by about an inch.
  2. Place the saucepan on high heat and bring the water to a rolling boil.
  3. Once boiling, gently lower the eggs in using a slotted spoon.
  4. Cover the saucepan and reduce the heat to medium-high. Set the timer for 9-12 minutes, depending on preferred yolk firmness.
  5. While the eggs are cooking, fill a large bowl with ice and cold water.
  6. Once the timer goes off, use the slotted spoon to transfer the eggs directly into the ice bath.
  7. Let the eggs chill in the ice bath for at least 5 minutes to stop the cooking process.
  8. Once cooled, gently tap the eggs on a hard surface and peel them under running water for easier removal of the shell.