Prepare the Eggs:
Place the eggs in a single layer at the bottom of a saucepan. Avoid overcrowding to prevent cracking during cooking.
Add Water:
Fill the saucepan with enough cold water to cover the eggs by about 1 inch.
Bring to a Boil:
Place the pan on the stove over medium-high heat. Bring the water to a rolling boil.
Cook the Eggs:
Once the water reaches a boil, turn off the heat and cover the saucepan with a lid. Let the eggs sit in the hot water:
Soft-boiled: 6–7 minutes
Medium-boiled: 8–9 minutes
Hard-boiled: 10–12 minutes
Cool the Eggs:
Using a slotted spoon, transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes to stop the cooking process and make peeling easier.
Peel the Eggs:
Gently tap the eggs on a hard surface to crack the shell, then roll them under your palm to loosen. Peel under running water for best results.
