Ingredients:
Eggs (as many as you want to fry)
Waterfall
Ice (for an ice bath)
Salt (optional: helps prevent the eggs from cracking)
Instructions
Carefully place the eggs in the saucepan.
Fill the pan with cold water until the eggs are submerged by about 2.5 cm.
Add a pinch of salt (optional).
Turn on the heat and bring the water to a boil.
As soon as the water boils, cover the pan and remove it from the heat.
Place the eggs in hot water:
Partially cooked: 6 minutes
Average cooking time: 9 minutes
Boiled: 12 minutes
Place the eggs in an ice bath for 5 minutes immediately.
Peel them carefully and enjoy!
Older eggs are easier to peel than fresh eggs.
Before peeling them, gently roll them over a hard surface to break the skin.
Rinse them under running water to make them easier to peel.
Store hard-boiled (unpeeled) eggs in the refrigerator for up to a week.
