1. Fill a wide bottomed pot with 1 inch of water (we just need enough water to cover the eggs). Place a lid on the pot and bring the water to a rolling boil.
2. Meanwhile take your eggs out of the fridge. Place them in a large bowl and pour some warm water over them to warm up a little just so they don’t “shock” and crack when they get placed in the boiling water. If your eggs are already room temp you can totally skip this. Also, I don’t do this every time, it’s rare that an egg will crack when I make these straight from the fridge, but just sharing this easy tip to prevent that just incase!
3. Once your water is at a rolling boil, use a spoon or mesh sieve to carefully but quickly lower the eggs into the water. *Immediately* set your timer for 6-8 minutes depending on how done you like them. See the end of the video for reference. I prefer 7 minutes for the perfect jamminess but not too runny. 6 minutes makes a classic soft boiled egg. 8 minutes is like a jammy version of a hard boiled egg. If you’re cooking more than a few eggs, the water might stop boiling once you add them in, so put the lid on, slightly ajar, just for a few minutes to bring it back up to a boil then you can remove it so it doesn’t boil over.
4. I like to mix the eggs a few times while cooking just to keep everything even if I’m making a big batch.
5. While the eggs are cooking, prepare a bowl of ice water or cold water. If you don’t have ice or cold water, you can just set the cooked eggs in a bowl in your kitchen sink and then continuously run room temp water over them for a few minutes to cool.
6. Immediately after your desired cook time, remove eggs from the boiling water and into your prepped bowl of cold water. Let sit for a few minutes, then peel and enjoy! Lmk if you have any questions!
