Ingredients
- 2.0 piece Egg
- 1.0 pinch Black Pepper
- 1.0 pinch Salt
Cooking Steps
- Bring a pot of water to a rolling boil. Use enough water to completely submerge the eggs by about an inch.
- Using a slotted spoon or spider strainer, carefully lower the cold eggs into the boiling water one by one.
- Lower the heat slightly so the water is at a gentle simmer (a violent boil can cause the eggs to bounce around and crack). Start your timer immediately based on your preferred doneness.
- While the eggs are boiling, fill a bowl with cold water and ice cubes. This stops the cooking process instantly and shrinks the egg slightly away from the inside of the shell.
- Transfer the eggs directly into the ice bath and let them sit for at least 5 minutes. To peel, tap the egg gently all over to shatter the shell, then peel it while submerged in the cold water (the water sneaks under the membrane and helps it slide off).
- Serve with a pinch of salt and your favourite seasoning.