For soft-boiled eggs with a runny yolk: 6-7 minutes.
For hard-boiled eggs: 12-14 minutes, depending on how firm you want the yolk.
Ice-Water Bath: While the eggs are cooking, prepare a bowl of ice water. Once the eggs have cooked to your desired level, immediately transfer them to the ice-water bath to stop the cooking process.
Peel the Eggs: After the eggs have cooled for a few minutes, gently tap them on the bottom (the wider end) to start peeling. Peeling from the bottom helps to get under the membrane for easier shell removal.
Conclusion*
Now you have perfectly boiled eggs, ideal for breakfast, salads, or snacks. Whether soft-boiled with a runny yolk or hard-boiled with a firm white, this method guarantees consistency every time. Store leftover eggs in the refrigerator for up to one week.
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