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Put the eggs in a saucepan of cold water. Place 6 cold large eggs in a medium saucepan and fill with cold water, covering the eggs by an inch.
Bring the water to a rolling boil. Place the pan over high heat and bring the water to a full, rolling boil uncovered. Meanwhile, prepare an ice water bath.
Prepare an ice bath. Fill a large bowl halfway with ice and add water to cover.
Turn off the heat and cover the pan. As soon as the water comes to a boil, remove the pan from heat and cover the pan. Don't forget about the pan on the stove and let the eggs boil for too long or they will overcook!
Set your timer for the desired time. Leave the eggs in the covered pan for the right amount of time. How long? Depends on whether you want soft-boiled or hard-boiled eggs. Here's how long each will take: • For runny soft-boiled eggs (barely set whites): 3 minutes • For slightly runny soft-boiled eggs: 4 minutes • For custardy yet firm soft-boiled eggs: 6 minutes • For firm-yet-still-creamy hard-boiled eggs: 10 minutes • For very firm hard-boiled eggs: 15 minutes
Crack the cooked eggs gently. After your selected time is up, remove the cooked eggs from the pan with a slotted spoon and tap each gently on the countertop to crack the shell in a few places. Skip this step if your eggs are very soft-boiled with runny yolks or if you're planning to dye your eggs for Easter.
Place the eggs in a bowl of ice water. Transfer the eggs to the bowl of ice water and leave them there for at least 1 minute.
Peel and eat! When ready to eat, peel the eggs and enjoy.