Ingredients:

  • 4 large eggs
  • 4 cups filtered water
  • 1 tsp kosher salt

Instructions:

  1. Fill a medium saucepan with 4 cups of water and add 1 tsp of kosher salt. Bring to a rolling boil over high heat, then reduce to a gentle simmer.
  2. Carefully lower each egg into the simmering water using a slotted spoon. Start a timer immediately for 6 to 7 minutes depending on desired yolk consistency (6 minutes for runny, 6.5 minutes for jammy, 7 minutes for gooey).
  3. Immediately transfer the eggs from the pot to a bowl filled with ice and cold water. Let them chill for 3 minutes to stop the cooking process.
  4. Gently tap the egg shells to crack them all over and peel under a thin stream of cool running water.