Step 1

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.

Step 2

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.

Step 3

Prepare an ice bath. Fill a large bowl halfway with ice and add water to cover.

Step 4

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!

Step 5

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

Step 6

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.

Step 7

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.

Step 8

Peel and eat! When ready to eat, peel the eggs and enjoy.