To boil eggs, bring water to a boil first, then gently lower in fridge-cold eggs. Lower the heat to maintain a gentle boil without most vigorous bubbling, and start timing. Boil for:
- 6 minutes for runny yolks,
- 8 minutes for soft boiled,
- 10 minutes for hard boiled.
After boiling, transfer the eggs to cold water to stop the cooking process, then peel starting from the base under water for ease. This method consistently produces the desired doneness with easier peeling and consistent results.
