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.

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.

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.

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.