Ingredients:

  • Large Eggs (as many as desired)
  • Water (enough to cover eggs by 1 inch/2.5 cm)
  • (Optional) 1/2 teaspoon Baking Soda (for easier peeling)

Instructions:

  1. Gently place eggs in a single layer in the saucepan.
  2. Cover the eggs with cold water, ensuring they are submerged by at least 1 inch (2.5 cm). Add baking soda, if using.
  3. Bring the water to a rolling boil over medium-high heat.
  4. Once boiling, immediately remove the saucepan from the heat. Cover the pan tightly with a lid.
  5. Let the eggs sit in the hot water for the desired amount of time based on your preferred doneness: Soft Boiled (runny yolk): 3-4 minutes, Medium Boiled (jammy yolk): 6-8 minutes, Hard Boiled (fully cooked yolk): 10-12 minutes
  6. Immediately transfer the eggs to a bowl filled with ice water. Let them cool for at least 5 minutes to stop the cooking process and make them easier to peel.
  7. Gently tap the eggs on a hard surface to crack the shell all over. Peel under cool running water, starting from the larger end of the egg. Serve immediately or store in the refrigerator.