Ingredients:

  • 12 large eggs
  • Water (enough to cover the eggs by at least one inch)
  • 2 cups ice
  • Cold water (to fill cooling bowl)

Instructions:

  1. Fill your saucepan with enough water to submerge the eggs by an inch. Bring the water to a rolling boil over high heat.
  2. Once boiling, turn the heat down to low so the water is barely simmering. Use a slotted spoon to gently lower the cold eggs into the water to prevent cracking.
  3. Turn the heat back up to medium-high to maintain a steady, gentle simmer. Start your timer immediately for 12 minutes.
  4. Prepare an ice bath by combining 2 cups of ice and cold water in a large bowl.
  5. When the timer goes off, immediately transfer the eggs from the boiling water into the ice bath using a slotted spoon. Let them sit for at least 5 minutes to halt the cooking process.