Gently place eggs in a large pot. Fill pot with cold water until eggs are covered by 1 inch.
Place pot over medium-high heat and bring to a rolling boil.
Switch off heat (if using a stove that doesn't retain heat well (eg induction), simmer on lowest heat setting for 1 minute before switching off) cover pot with a lid and let eggs sit on switched off burner for 6-16 minutes.6 minutes yield egg with fully cooked white and partly cooked yolk, with runny center.8 minutes yield egg with fully cooked white and yammy yolk center.12 minutes yield egg with fully cooked white, fully set yolk but "fudgy" center.16 minutes yield egg with fully cooked white and fully cooked yolk.
While eggs are sitting, place ice in a large bowl and cover with 4-6 cups cold water.
Once time for eggs is up, remove from hot water and immediately transfer to ice bath. Allow too sit in there for 5-10 minutes before removing to either store in shells, or to peel.
Notes
Ingredient notes
Eggs: I used large eggs, each weighing about 2oz. If you use smaller or larger eggs, you will need to adjust the cooking time. The following are estimates I have figured out for myself over the years, but depending on your exact egg size, you may need to cook a “test egg” to see how much exactly you need to alter the timing.
1 extra minute for extra-large (about 2.25oz per egg)
1.5 – 2 extra minutes for jumbo (about 2.5oz per egg)
1 minute less for medium (about 1.75oz per egg)
1.5 minutes less for small (about 1.5oz per egg)
Ice water: I highly recommend making a bowl filled with actual ice cubes and cold water to cool the eggs; but if ice is unavailable, just use the coldest water from the tap and chill it in the fridge as the eggs are cooking.
Recipe tips
Make sure to handle the raw eggs very carefully and only bring the water to a boil over medium-high heat, not high heat. The shells crack easily before the egg whites are set, and you want to avoid this at all cost.
If a shell does crack, some of the white will escape and cloud the water, The eggs are all still perfectly fine to eat (including the cracked one), but a cracked egg can seem quite rubbery in texture after it has been boiled. It isn’t spoilt, but it might not have the greatest taste/texture.
Make sure to have a timer on hand before you start, in order to accurately time how long your eggs sit in the hot water.
If you are unsure about the exact cooking time, add one or two additional eggs. Peel just one and slice it apart to see if the yolk has set to your liking before peeling the rest. If they haven’t yet set to your liking, return them to the hot water, bring to a boil again and then allow to sit in the water for a little longer.
Storage tips
Once the eggs have been cooled in the ice water, either peel and use them or dry them off with paper towels and refrigerate them immediately for up to 5 days.I highly recommend storing the eggs in their shells, unpeeled. They keep better and stay fresh. Only peel them right before you’re ready to use them.