Fill a saucepan with enough water to fully cover the eggs by at least 1 inch of water (but don’t add them yet).

Bring the water to a boil, then gently lower the eggs into the water using a slotted spoon or skimmer.

Boil the eggs for the right amount of time for the doneness that you want. You can refer to the photo above, if needed. I recommend 6 minutes for a runny yolk and up to 10-14 minutes for hard boiled eggs. I personally think about 12 minutes is just right.

Remove the eggs from the water immediately using a slotted spoon or skimmer and place the eggs into a bowl filled with ice water for at least 10 minutes. This stops them from continuing to cook and it helps make them easy to peel later.

Peel your eggs. You can peel them just after cooling them, or refrigerate them and peel them later. You can store hard boiled eggs in the fridge for up to 1 week and soft boiled eggs for up to 3 days. Store the eggs peeled or unpeeled. Just note that they will stay fresh for a bit longer if you leave them in their shells.