1. Bring the water to a boil in a 2-qt. saucepan over medium-high heat.
2. Lower the eggs into the water using a slotted spoon. Cook for 6 minutes, maintaining a gentle boil.
3. Transfer to an ice bath and chill until eggs are just slightly warm, about 2 minutes.
4. Gently crack the egg shells and peel. Use immediately, or refrigerate for future use.
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