Place your eggs gently into a medium saucepan, making sure they sit in a single layer without crowding.
Fill the pan with cold water, ensuring the eggs are submerged by about an inch, and add a pinch of salt to the water.
Turn the heat to medium-high and bring the water to a gentle simmer—small bubbles will start to form around the eggs, but it shouldn’t be a rolling boil.
Once the water is simmering, set a timer for 9 to 10 minutes for large eggs, depending on how runny or firm you like the yolk.
While the eggs cook, prepare a bowl filled with ice and cold water to create an ice bath for stopping the cooking process.
When the timer goes off, use a slotted spoon to transfer the eggs carefully into the ice bath, making sure they’re fully submerged.
Let the eggs sit in the ice bath for at least 5 minutes; this cools them quickly and helps with peeling.
Gently tap each egg on a hard surface to crack the shell, then peel under running cold water to loosen the shell membrane and make peeling smooth.
Pat the peeled eggs dry with a paper towel, then serve immediately for a tender, perfectly set white with a creamy yolk, or store in the fridge for later enjoyment.
