Ingredients:

  • Large Eggs (cold from the refrigerator) - 1 to 6
  • Water - Enough to cover the eggs in a saucepan by 1 inch (approx. 4 cups / 950ml for 6 eggs)
  • Ice - Enough to fill a bowl halfway (for the ice bath)

Instructions:

  1. Fill a large bowl halfway with ice and add cold water. Set aside to prepare the ice bath.
  2. Place the saucepan on the stovetop and fill with enough cold water to cover the eggs by about an inch. Bring the water to a rolling boil over high heat.
  3. Using a slotted spoon or spider, gently lower the eggs into the boiling water. Be careful not to crack them.
  4. Immediately reduce the heat to medium (a gentle simmer). Set the timer for 7 minutes for a runnier yolk, 8 minutes for a slightly firmer yolk.
  5. Once the timer goes off, immediately remove the eggs from the boiling water with a slotted spoon and transfer them to the prepared ice bath.
  6. Let the eggs cool in the ice bath for at least 5 minutes. This stops the cooking process and makes them easier to peel.
  7. Gently crack the eggshell all over. Peel the egg starting at the larger end (where the air pocket is). Rinse under cold water to remove any shell fragments. Serve immediately the medium boiled eggs.