Fill a medium/large stockpot with water and bring to a boil over high heat.
Add 2 cups of ice cubes to a deep bowl, and fill it halfway with cold water. Keep it near the pot to make the transfer smoother.
Use a spoon to carefully add the eggs into the boiling water.
2. Allow to Boil:
4 minutes for soft
6 minutes for jammy
8 minutes for medium
10 minutes for hard-boiled eggs
3. Remove From Water
Once the eggs are done to your liking, use a slotted spoon to remove from boiling water gently into the ice bath. Allow to completely cool, for 5 minutes in the ice bath
4. Chill and Peel
A soon as the eggs are chilled, peel them. Serve and enjoy!
NOTES:
different-sized eggs will affect the texture of the yolk.
Run the egg underwater while peeling to easily remove the shell.
Store hard-boiled eggs (peeled or unpeeled) in the refrigerator for up to 7 days.