- Fill a saucepan about two-thirds full with water and add the egg. Bring to a boil, then turn off the heat and cover. The average large to extra-large egg will be ready 9 minutes later.
- Plunge into a bowl of ice water for a minute or so, then refrigerate or crack and peel. Sprinkle with salt and pepper if you like and serve.
Easy Peeling
Older eggs peel more easily after boiling than fresh eggs but it does help to immediately plunge them into a bowl of ice-cold water. If you like, leave them in long enough to cool thoroughly—5 minutes or so—then store them in the fridge. They’ll be even easier to peel after they come back out, another good reason for making extra.
If you don’t want a cold boiled egg, cool them down fast under running cold water so the outside cools enough so you can separate the shell from the egg but the inside stays warm. Just know that this won’t completely stop the cooking like an ice bath will.