1. Using a slotted spoon, gently place 4 room-temperature eggs in a 4-quart saucepan filled with 2 quarts boiling water and start timing. Reduce heat to medium and simmer for exactly 6 minutes.
2. Remove eggs with a slotted spoon.
3. Transfer eggs to an ice water bath and let sit for 30-60 seconds to stop the cooking and make the shell easier to remove.
4. Remove eggs from the ice water and transfer to egg cups. Snip off the narrow end with egg scissors or slice off with a knife and use a small spoon to scoop out the white and yolk.
1. Using a slotted spoon, gently place 4 room-temperature eggs in a 4-quart saucepan filled with 2 quarts boiling water and start timing. Reduce heat to medium and simmer for exactly 6 minutes.
2. Remove eggs with a slotted spoon.
3. Transfer eggs to an ice water bath and let sit for 30-60 seconds to stop the cooking and make the shell easier to remove.
4. Remove eggs from the ice water and transfer to egg cups. Snip off the narrow end with egg scissors or slice off with a knife and use a small spoon to scoop out the white and yolk.
