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Perfect Boiled Eggs

By J. Kenji López-Alt · cooking.nytimes.com

15 minUp to 12 eggs

Soft-, medium-, or hard-boiled eggs cooked in vigorously boiling water, with no ice bath to preserve peelability.

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prepFill lidded saucepan with 1 inch / 2.5 cm water
prepCover and bring to a boil
up to 12 eggsLower eggs into boiling water, coverBoil 6 min for soft yolk, 8½ min for fudgy, 11 min for firmDrain, cool naturally, peel and serve or refrigerate
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