Ingredients
- 4 large eggs
- Water for boiling
- Ice for ice bath
- Kosher salt to taste
- Ground black pepper to taste
Instructions
- Bring a medium pot of water to a rolling boil.
- Carefully lower the eggs into the boiling water using a slotted spoon. Cook for 6 minutes and 30 seconds for a jammy yolk.
- Transfer the eggs to an ice bath immediately after boiling to stop the cooking process. Let them chill for about 3 minutes.
- Gently crack and peel the eggs. Serve immediately with salt and pepper or store in the refrigerator.
