Ingredients:

  • 6 Large Eggs (approx. 60g each)
  • 2 Liters Water
  • 1 Tablespoon Vinegar
  • 2 Cups Ice Cubes
  • 4 Cups Cold Water

Instructions:

  1. Fill a large saucepan with 2 liters of water and bring it to a rolling boil over high heat.
  2. Reduce heat to a simmer to prevent cracking. Use a slotted spoon to gently lower the cold eggs from the refrigerator into the water.
  3. Increase the heat slightly to maintain a gentle boil. Set a timer for 9 to 12 minutes depending on desired yolk firmness.
  4. While the eggs cook, prepare an ice bath by combining 2 cups of ice cubes and 4 cups of cold water in a large mixing bowl.
  5. Once the timer sounds, immediately transfer the eggs to the ice bath using a slotted spoon. Let them cool for at least 5 to 10 minutes to stop the cooking process.
  6. Gently tap the egg on a hard surface to crack the shell. Peel the egg under cold running water or while submerged in the ice bath to help the membrane release.