Boiled Eggs

Préparation

1. 1

   Bring water to a boil

   Fill a medium saucepan with enough water to cover the eggs by at least 1 inch. Add salt if using. Bring to a full rolling boil over high heat.

2. 2

   Lower the eggs in gently

   Using a spoon or ladle, carefully lower the cold eggs one at a time into the boiling water. Reduce heat to a gentle boil — not a raging one.

3. 3

   Boil to your liking

   Set a timer based on your preferred doneness: 6 minutes for a soft, runny yolk; 8 minutes for a jammy, slightly creamy center; 10-12 minutes for a fully hard-cooked yolk with no gray ring.

4. 4

   Ice bath stop

   While the eggs cook, fill a large bowl with cold water and a generous handful of ice. As soon as the timer goes off, transfer the eggs immediately into the ice bath using a slotted spoon.

5. 5

   Chill and peel

   Let the eggs sit in the ice bath for at least 5 minutes. Then gently tap each egg all over on the counter, roll it slightly, and peel under a thin stream of cold running water for the easiest shell removal.

6. 6

   Serve or store

   Slice in half and serve immediately with a pinch of salt and pepper, or store unpeeled eggs in a covered bowl in the fridge for up to 1 week.