Ingredients:

  • 4 large eggs
  • Water (enough to cover the eggs by about an inch, approximately 5 cups or 1.2 liters)
  • Salt (optional, for serving)

Instructions:

  1. Fill a medium saucepan with enough water to submerge the eggs completely. Heat the water over medium-high heat until it comes to a rolling boil.
  2. Carefully lower the eggs into the boiling water using a slotted spoon.
  3. Start your timer immediately after adding eggs. For slightly runny yolks, cook for 6 minutes; for a more custard-like texture, cook for 7 minutes.
  4. While eggs are cooking, fill a bowl with ice and water.
  5. Once cooking time is up, promptly transfer eggs to the ice bath to stop the cooking process. Let them cool for at least 5 minutes.
  6. Gently tap the eggs on the counter to crack the shell and peel under running water if needed. Serve warm with a sprinkle of salt, if desired.