Classic Soft-Boiled Eggs

1.Fill a medium saucepan with enough water to cover the eggs by at least 1 inch and bring it to a gentle boil over medium-high heat.

2.Using a spoon, carefully lower the eggs into the boiling water to prevent cracking.

3.Start timing immediately once eggs are in the water: cook for exactly 6 minutes for perfectly runny yolks and tender whites.

4.While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice cubes.

5.When the 6 minutes are up, use a slotted spoon to transfer the eggs immediately to the ice bath to stop the cooking process.

6.Let the eggs sit in the ice bath for at least 2 minutes to cool and make peeling easier.

7.Gently tap the eggs on a hard surface to crack the shell, then peel carefully under running water if desired.

8.Serve the soft-boiled eggs warm, seasoned with salt and freshly ground black pepper if preferred.

9.Tip: For best results, use eggs that are at least a few days old, as they peel more easily than very fresh eggs.