- 6 eggs
Place 6 eggs in a single layer in a medium saucepan and cover with cold water. Bring to a gentle boil, uncovered, over medium-high heat. Remove the pan from the heat. Cover and let stand 10 minutes for a barely cooked-through yolk or 15 minutes for a creamy, fully cooked, pale-yellow yolk.
Drain off the hot water, then fill the pan with ice water. Let stand until the eggs are cool to the touch.
Drain off the water, then gently roll each egg on the countertop to evenly crack the shell. Carefully peel, working under slow- running tap water if the shell is sticking.