Ingredients:

  • Large Eggs: 1 or more, straight from the fridge
  • Water: Enough to cover the eggs by about 1 inch
  • Optional: 1/2 teaspoon white vinegar

Instructions:

  1. Gently place the eggs in a single layer in the saucepan.
  2. Cover the eggs with cold water, ensuring they are submerged by about an inch (2.5cm).
  3. Place the saucepan over medium-high heat and bring the water to a rolling boil.
  4. Once boiling, immediately remove the pan from the heat. Cover the pot with a lid.
  5. Set a timer for 7-9 minutes, depending on the size of your eggs and desired yolk consistency. (7 minutes for smaller eggs with a runnier yolk, 9 minutes for larger eggs with a slightly firmer yolk.)
  6. While the eggs are cooking (or rather, resting), prepare a bowl of ice water.
  7. After the timer goes off, carefully transfer the eggs to the ice bath using a slotted spoon. Let them cool for at least 5 minutes.
  8. Gently tap the egg all over to crack the shell. Start peeling under cool running water, working your way around the egg.