Place the eggs in a single layer at the bottom of a saucepan. Keep them spaced out so they cook evenly and don’t crack.

Add cold water until the eggs are covered by 1–2 inches. Stir in 1 teaspoon of salt or vinegar if you like, which can help with peeling.

Bring the pot to a full rolling boil over medium-high to high heat. Keep an eye on it, since timing starts as soon as it boils.

Turn off the heat immediately once boiling and cover the pot with a lid. Letting the eggs sit in hot water prevents overcooking and keeps the texture tender.

Let the eggs sit based on your preferred doneness: 4–6 minutes for soft, 7–9 minutes for medium, or 10–12 minutes for hard-boiled. For a safe middle ground, go with 10 minutes.

While waiting, prepare a bowl of ice water. This helps stop cooking quickly and keeps the yolks from turning gray.

Transfer the eggs into the ice bath using a slotted spoon and let them cool for at least 5 minutes. Longer cooling makes peeling easier.

Tap and gently roll each egg to crack the shell, then peel under running water. Start from the wider end for smoother results.