Ingredients:

  • 4 large eggs (about 227g)
  • Water (enough to cover the eggs in a pot)
  • Ice (for an ice bath)

Instructions:

  1. Prepare the ice bath: Fill a bowl with ice and water; set aside.
  2. Fill a medium-sized pot with enough water to cover the eggs by about 1 inch. Bring the water to a rolling boil over high heat.
  3. Gently lower the eggs into the boiling water using a slotted spoon. Start the timer immediately.
  4. Cook for 6 minutes for a runny yolk or 8 minutes for a slightly firmer yolk.
  5. After the cooking time, use the slotted spoon to transfer the eggs to the ice bath. Allow to cool for about 5 minutes to stop cooking.
  6. Gently tap and roll the egg on a hard surface to crack the shell. Peel under running water if needed, then serve immediately.