Place the eggs in sauce pan
Take a large sauce pan and gently place the raw eggs in it.
Note: Set the eggs aside at room temperature for a few minutes before you place them in the sauce pan for cooking.
Pour in water
Now, pour in cold water until it covers the eggs completely.
Note: Avoid both cold and hot water and make sure to use room temperature water. Eggs in cold water will take longer time to cook. On the other hand, if you use warm water, it will start boiling early and can overcook too early.
Add in salt
Add in two table spoons of common salt that helps the proteins in the albumen (egg white) thicken faster, making the eggs easier to peel off at the end.
Note: You can replace the salt with one tablespoon of vinegar.
Simmer the eggs according to your requirement
Now simmer the eggs for 2 to 3 minutes if you want soft-boiled eggs with runny yolk (egg’s yellow portion) and increase it to 5 to 6 minutes if you want mollet eggs with a little runny yolk. On the other hand, boil the egg for approximately 10 to 15 minutes if you want hard-boiled eggs with hard yolk.
Wait until the eggs cool well
Set the eggs aside at room temperature until cooled well or place them in a bowl and run cold water over them to cool them more speedily.