Ingredients
Equipment
Method
Instructions
- Gather all your ingredients and equipment.
- Fill the pot with enough water to cover the eggs by about an inch and bring it to a rolling boil over medium-high heat.
- Reduce heat to a gentle simmer to prevent the eggs from bouncing around and cracking.
- Carefully lower the eggs into the simmering water using a slotted spoon.
- Set your timer for 6 to 7 minutes depending on how runny you want the yolk.
- Prepare an ice bath while the eggs are cooking to stop the cooking process once they are done.
- When the timer goes off, transfer the eggs to the ice bath for 5 minutes to cool.
- Gently tap the eggs on a hard surface to crack the shell and peel them under running water.
- Serve warm, topped with sea salt and freshly ground black pepper.
Notes
- Use fresh eggs for the best texture and flavor.
- Adjust cooking time based on egg size for perfect results.
- Store leftovers in the fridge and consume within a few days.