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Ingredients
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Main
Seasoning & butter
Optional garnish
Method
Main
Bring eggs to room temperature
Remove the 4 large eggs from the refrigerator 10–15 minutes before cooking so they come closer to room temperature (this helps even cooking).
Boil eggs (soft or hard)
Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring the water to a full rolling boil over high heat. Once boiling, turn off the heat and cover the pan with a lid. For soft-boiled eggs with set whites and runny yolks, let sit 6 minutes. For medium yolks, 8 minutes. For fully hard-boiled yolks, let sit 11–12 minutes.
Peel eggs
Gently crack the shell all over and roll each egg on a flat surface to loosen the shell. Peel under running water to help remove small pieces of shell.
Seasoning & serving
If desired, pat peeled eggs dry, slice in half or leave whole. Spread or melt 1 tbs unsalted butter over warm eggs (optional), sprinkle 1 tsp salt and 1/4 tsp black pepper evenly over the eggs, and garnish with chopped chives if using. Serve immediately or refrigerate up to 1 week.
