Once you know how to boil eggs properly from soft boiled to hard boiled, you can create numerous dishes. Bonus, they peel beautifully and no ice bath is required.
Bring water to a boil in a pot. The size of the pot and the amount of water is based on how many eggs you cook. I tend to cook 6 at a time, so I use a ⅕ quart pot and about 4 cups of water.
Carefully lower eggs into pot. I use a spider or slotted spoon to do this. I place 1 to 4 eggs or however many can fit on the spider or slotted spoon, and lower it into the boiling water.
Reduce heat slightly to medium (water should remain gently boiling), and continue cooking for 10 minutes.
Drain water from pot then shake the pan gently back and forth to crack the shells. Add cold water to cool the eggs enough so they can be handled. This only takes a minute. The eggs can be used immediately or set aside to cool.
If any eggs cracked during boiling, don’t fret. Take the egg, peel it, squish it in a bowl, add some salt, pepper, and mayo. Egg salad. Enjoy.