Fill a saucepan with enough water to cover the eggs by about 1 inch and bring to a rolling boil over medium-high heat.

Using a spoon or ladle, gently lower the eggs into the boiling water to avoid cracking.

Start the timer as soon as the last egg is in. Cook to preferred doneness: 6 minutes for soft-boiled (runny yolk), 7–8 minutes for jammy (custardy yolk), 10–12 minutes for hard-boiled (fully set yolk).

When the timer ends, immediately transfer eggs to an ice bath and cool for at least 5 minutes to stop cooking and make peeling easier.

Crack each egg on a hard surface, roll gently to loosen the shell, and peel under running water. Serve or refrigerate.

Storage: Keep unpeeled eggs in the refrigerator up to 1 week. If peeled, store in an airtight container with a damp paper towel and use within 2–3 days.