1. Bring a large saucepan of water to a boil over medium-high heat.
2. Carefully lower eggs into the water using a slotted spoon and 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. This stops the eggs from cooking further and makes them easier to peel.
4. Gently crack eggs all over and peel, starting from the fattest end containing the air pocket. Use immediately, or refrigerate for future use.
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