Recipe: 6-Minute Egg

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.

To do ahead: Soft-boiled eggs can be cooked and peeled up to 5 days ahead. Cover and chill. Heat in simmering water for 1 minute before serving.