Instructions

• Fill a medium pot with cold water so it will cover 2 to 4 large eggs by about 1 inch.
• Bring the water to a gentle simmer (small, steady bubbles around the edges; not a rolling boil).
• Meanwhile, prepare a bowl of ice water large enough to hold the eggs.
• Using a slotted spoon, carefully lower the eggs one at a time into the simmering water. Start timing once the eggs are in the water and the simmer is steady.
• Cook at a gentle simmer for 7 minutes for a soft but set yolk, or 6 minutes for a runnier yolk. Keep the water at a gentle simmer the whole time.
• When the time is up, immediately transfer the eggs to the ice water and chill for about 1–2 minutes, until cool enough to handle.
• Tap the bottom of each egg to crack a small piece of shell, then use a small spoon to slide between shell and egg and carefully remove the shell.
• Season the peeled eggs with sea salt and freshly ground black pepper to taste and serve.