Ingredients:

  • Fresh Eggs (large), quantity as needed
  • Water, enough to cover the eggs by 1 inch (approx. 4 cups / 950 ml for a medium saucepan)
  • Optional: 1/2 teaspoon baking soda (2.5 ml)

Instructions:

  1. Gently place eggs in a single layer in the saucepan. Avoid overcrowding.
  2. Cover eggs with cold water, ensuring they are covered by at least 1 inch (2.5 cm).
  3. Bring water to a rolling boil over medium-high heat.
  4. Once boiling, immediately remove the pan from the heat. Cover the pan with a lid.
  5. Set a timer for 12-14 minutes, depending on desired doneness. Note: 12 minutes will give you a slightly softer yolk, 14 minutes a firmer yolk.
  6. After the timer goes off, immediately transfer the eggs to an ice bath (or rinse under cold running water) to stop the cooking process. This also makes peeling easier.
  7. Gently tap the eggs all over to crack the shell. Start peeling under cool running water.