Œufs Durs Parfaits

1.Place the eggs in a single layer in a saucepan and cover them with cold water, ensuring the water is about an inch above the eggs.

2.Add the salt and white vinegar to the water, which can help with peeling the eggs later.

3.Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, cover the saucepan with a lid and remove it from heat immediately.

4.Let the eggs sit in the hot water for 9-12 minutes, depending on your desired level of doneness (9 minutes for creamy yolks, 12 minutes for fully set yolks).

5.While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.

6.Once the cooking time is up, immediately transfer the eggs to the ice bath using a slotted spoon. Let them cool for at least 5 minutes to stop the cooking process and make peeling easier.

7.Gently tap each egg on a hard surface to crack the shell, then peel under running water for easier removal of the shell.