Boiled Eggs Recipe

Prepare the pot

Place the eggs in a single layer in a medium saucepan. Add cold water until it covers the eggs by about 1 inch (2.5 cm). Add 1 tsp salt (helps with peeling and prevents cracking).

Bring to a boil

Set the saucepan over medium-high heat and bring the water to a rolling boil, uncovered. Watch carefully so it doesn't boil over.

Turn off and time

As soon as the water reaches a full boil, remove the pan from the heat and cover with a lid. Start timing according to desired doneness: 4 minutes for very soft-set whites and runny yolk, 6 minutes for jammy slightly soft yolk, 9 minutes for firm but slightly creamy yolk, 12 minutes for fully hard-cooked yolk.

Ice bath

While eggs cook, fill a large bowl with cold water and ice cubes. When the chosen time is up, immediately transfer eggs with a slotted spoon into the ice bath. Chill at least 5 minutes (for soft eggs 5 minutes; for hard eggs 10–12 minutes) to stop cooking and make peeling easier.

Peel

Gently crack the cooled eggs all over on a hard surface, then roll to loosen the shell. Peel under running cold water to help remove small shell pieces. Start peeling from the wider end where there is usually an air pocket.

Serve

Pat peeled eggs dry. If desired, brush or dot each egg with a little butter or olive oil, and season with sea salt flakes and freshly ground black pepper to taste. Serve immediately or refrigerate up to 1 week.