Use the cold-start method with precise timing

Place eggs in a single layer in a pot, cover with cold water by 1 inch. Bring to a rolling boil over high heat, then remove from heat and cover with a lid. Let sit: 6 minutes for soft-boiled (runny yolk), 9 minutes for medium (jammy yolk), 12 minutes for hard-boiled (fully set). Transfer immediately to an ice bath.

Why It Works

Starting with cold water heats eggs gently and evenly, reducing cracking. The residual heat method gives you consistent results without the risk of overcooking. The ice bath stops cooking instantly and makes peeling easier.

Tips

• Use eggs that are at least 7-10 days old — very fresh eggs are harder to peel
• Add 1 tsp of baking soda to the water to make peeling easier
• Altitude affects boiling time — add 1-2 minutes at elevations above 5,000 feet
• Peel under running water to help separate the shell from the egg white