Recipe source.

Ingredients

• 6 large eggs, straight from the refrigerator
• Cold water
• Ice

Steps

1. Place 6 cold eggs in a medium saucepan and fill with cold water, covering the eggs by an inch.
2. Place the pan over high heat and bring the water to a boil, uncovered. The water should come to a full, rolling boil. Meanwhile, fill a large bowl with ice water.
3. As soon as the water comes to a boil, remove the pan from heat and cover the pan. Don't forget about the pan on the stove and let the eggs boil for too long or they will over cook!
4. Leave the eggs in the covered pan for the right amount of time. How long? Depends on whether you want soft-boiled or hard-boiled eggs. Here's how long each will take:
   • For runny soft-boiled eggs (barely set whites): 3 minutes
   • For slightly runny soft-boiled eggs: 4 minutes
   • For custardy yet firm soft-boiled eggs: 6 minutes
   • For firm yet still creamy hard-boiled eggs: 10 minutes
   • For very firm hard-boiled eggs: 15 minutes
5. Transfer the eggs to the bowl of ice water and leave them there for at least 1 minute.
6. Peel and eat! When ready to eat, peel the eggs and enjoy.