Place Eggs in Cold Water: Put eggs in a saucepan and cover with cold water, about 1 inch above the eggs.
Bring to a Gentle Simmer: Heat over medium heat until water just starts to bubble—avoid a rolling boil.
Cook According to Preference:
Soft-boiled: 6–7 minutes
Medium: 8–9 minutes
Hard-boiled: 10–12 minutes
Cool Immediately: Transfer eggs to an ice bath for 5–10 minutes to stop cooking and make peeling easier.
Peel & Serve: Crack gently and peel under running water for smooth, flawless eggs.
Tips for Perfect Eggs
Use slightly older eggs: They peel more easily than super-fresh eggs.
Avoid high heat: Gentle simmering prevents cracking and rubbery whites.
Steam Alternative: Steaming eggs for 12–14 minutes produces equally tender results.
With this method, your eggs will have the creamy, luscious yolks and tender whites you often see in five-star hotel breakfasts. No more frustrating peeling or overcooked eggs!
