TIP: Before you begin cooking the eggs, prick each one with an egg pricker or needle. This allows air out to ensure the eggshells don’t crack.
1. Place the eggs in a saucepan with cold water.
Place 6 eggs in a saucepan filled with cold water. The water should cover the eggs by an inch (2.5 cm).
2. Set to a high heat.
3. Bring the water to a boil.
Leaving your saucepan uncovered, bring the water to a full rolling boil.
4. Turn the heat off and cover the pan.
As soon as the water has come to a boil switch off the heat. If you have an electric stovetop, remove the pan from the burner.
5. Set a timer.
The amount of time you boil your eggs depends on whether you want soft or hard-boiled eggs.
Boil for 4 minutes for slightly runny soft-boiled eggs.
Boil for 6 minutes for custardy yet firm soft-boiled eggs.
Boil for 10 minutes for firm yet still creamy hard-boiled eggs.
6. Gently tap the cooked eggs.
When the time is up, use a slotted spoon to remove the eggs from the pan. Gently tap each egg on the countertop, cracking the shell in several places.
7. Place your eggs in a bowl of iced water.
Fill a bowl with ice cold water. Place the eggs in the water, letting them sit for at least one minute.
8. Peel and eat.
Refrigerate any uneaten eggs within 2 hours. You can keep the eggs in the fridge for up to a week.
