Recipe: 6 Minute Egg

1. Boil the water in a large saucepan over medium-high heat.
2. Lower the eggs carefully into the pan using a slotted spoon. Cook for 6 minutes, maintaining a gentle boil.
3. Transfer the eggs to an ice bath and chill for about 2 minutes. 
4. Crack and peel the shells from the eggs, starting from the fattest end containing the air pocket. Serve immediately, or refrigerate until needed.

NOTE: 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, if desired.