Ingredients:

  • 2 large eggs
  • 1 teaspoon salt (for seasoning, optional)
  • 1 cup ice water (for shocking the eggs)

Instructions:

  1. Add enough water to a medium saucepan to cover the eggs by at least an inch.
  2. Bring the water to a gentle boil over medium-high heat.
  3. Using a slotted spoon, carefully lower the eggs into the boiling water.
  4. Cook the eggs for 6-7 minutes for a soft center; 6 minutes yields a very runny yolk, while 7 minutes yields a slightly firmer yolk.
  5. While the eggs are cooking, fill a bowl with ice water.
  6. Once the timer goes off, quickly transfer the eggs to the ice bath to stop the cooking process.
  7. After 5 minutes in the ice bath, gently tap and peel the eggs. Sprinkle with salt, if desired, and enjoy!