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BOIL a pot of water on medium-high heat, big enough so that when the eggs are placed in it they will be completely covered and water temperature won’t drop below a boil for more than 30 seconds. I use a small pot/two cups of water for 1-2 eggs, a medium pot/one quart of water for 3-4 eggs, and a large pot/half gallon of water or more for 5+ eggs.
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ADD eggs gently to the already boiling water. Keep the heat on medium-high so the water continues to boil and set a timer for 6 minutes.
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SET UP an ice bath with a bowl of water and a few ice cubes to place the eggs in when they’re done and set it aside.
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REMOVE the eggs from the boiling water when the timer goes off and immediately put them in the ice bath for at least a minute. Then peel and eat immediately or you can refrigerate them for a week and reheat them in a bowl of hot (but not boiling) water for a few minutes before eating.