Perfectly Boiled Eggs (Soft, Medium, and Hard)

Ingredients

• 2-4 large eggs
• Water, enough to cover the eggs
• Pinch of salt (optional, helps prevent cracking)
• Ice bath (bowl of ice water)

Instructions

1. 1

   1. Prepare: Gently place the desired number of eggs in a single layer at the bottom of a saucepan. Add enough cold water to completely cover the eggs by about an inch. Add a pinch of salt (optional, but can help prevent cracking).

2. 2

   2. Bring to a Boil: Place the saucepan over high heat and bring the water to a rolling boil. As soon as the water reaches a full boil, immediately remove the saucepan from the heat.

3. 3

   3. Cover and Let Stand (Timing is Key!): Immediately cover the saucepan with a lid. Set a timer for your desired doneness:

4. 4

   • For soft-boiled (runny yolk): 6 minutes

5. 5

   • For medium-boiled (jammy yolk): 8 minutes

6. 6

   • For hard-boiled (firm, fully cooked yolk): 10-12 minutes

7. 7

   4. Cool in an Ice Bath: As soon as the timer goes off, carefully transfer the eggs from the hot water to an ice bath (a bowl of ice water) using a slotted spoon. Let them cool in the ice bath for at least 5 minutes. This stops the cooking process and makes them easier to peel.

8. 8

   5. Peel and Serve: Once cooled, gently tap the eggs on a hard surface and roll them to crack the shell all over. Peel under cold running water for easiest removal. Serve immediately with a sprinkle of salt and pepper, or store in the refrigerator for later use.