First, a fundamental truth: start with cold water. Dropping cold eggs into a rolling boil is a recipe for cracked shells and uneven cooking. Instead, place your eggs in a single layer in a saucepan, then cover them with cold water by about an inch.
Bring that water to a vigorous boil, then immediately kill the heat. Cover the pot with a tight-fitting lid and set a timer. This gentle, residual heat is your best friend for consistent whites and jammy yolks.
For a soft-boiled egg with a runny yolk, let it sit for exactly 4 to 5 minutes. For a medium-boiled egg with a jammy, custard-like center, aim for 6 to 7 minutes. A hard-boiled egg, the kind for egg salad or slicing, needs 9 to 12 minutes.
