Ingredients
– 2-4 large eggs (about 50g each)
– ≈½ tsp Salt for seasoning
– ≈¼ tsp Freshly ground black pepper
– ~1L Water for boiling
– ≈500ml water + ½cup ice Ice and additional cold water for an ice bath
Instructions
1-Fill a medium saucepan with the water (enough to cover eggs by ~2cm) and bring it to a gentle boil over medium-high heat.
2-Reduce the heat so the water is just simmering (small bubbles). Using a slotted spoon, lower the eggs carefully into the water.
3-Simmer the eggs for 7 minutes for a set white and a slightly creamy yolk (reduce to 6 minutes for a runnier center).
4-While the eggs cook, prepare an ice bath: combine the cold water and ice in a large bowl.
5-When the timer ends, lift the eggs with the slotted spoon and immediately transfer them to the ice bath. Let them sit for at least 3 minutes to stop cooking and firm the shells.
6-Gently tap each egg on a hard surface, roll to crack the shell, and peel using a spoon or your fingers.
7-Season the peeled eggs with salt and freshly ground pepper before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🚿 Keep the water at a gentle simmer to avoid cracking the shells.
❄️ The ice bath is essential for easy peeling and to halt further cooking.
⏲️ Adjust the cooking time in 30‑second increments if you prefer a firmer or softer yolk.
- Prep Time: 5 minutes
- Cooling time: 3 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg
- Calories: 78 kcal
- Sugar: 0.6 g
- Sodium: 62 mg
- Fat: 5 g
- Saturated Fat: 1.6 g
- Carbohydrates: 0.6 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg