Soft-boiled Eggs

Ingredients

• 8 cups water
• 4 cups ice
• 4 each large eggs
• kosher salt – for serving
• ground black pepper

Instructions

1. Fill a medium saucepan with water and bring to a rolling boil over high heat.
2. Fill a medium bowl with ice to make an ice bath and set it nearby.
3. Using a slotted spoon, lower the large eggs straight from the refrigerator into the boiling water and adjust the heat to maintain a gentle simmer.
4. Cook 6 minutes for set whites with runny, jammy centers; for looser yolks cook 5–5.5 minutes, or for firmer jammy centers cook 7 minutes.
5. Transfer with a slotted spoon to the bowl and cool 1–2 minutes to stop the cooking.
6. For in-shell service, place in egg cups and crack off the top; or to peel, gently tap and roll to loosen the shell, then peel carefully.
7. Season with kosher salt and black pepper and serve immediately.