Start with your eggs: Room temperature is ideal, but cold eggs are fine too. Just adjust the boiling time slightly to 6 minutes 30 seconds if starting from cold. Medium or large eggs work best for consistency.

Boil the water: Fill a pan with enough water to cover the eggs completely and bring it to a rolling boil. Make sure there's enough space for the eggs to move without cracking.

Lower the eggs in carefully: Use a spoon to gently place the eggs into the boiling water to avoid cracking. Don't overcrowd the pan. Don't turn down the heat!

Set your timer: For room temp eggs: 6 minutes exactly. For cold eggs: 6 minutes 30 seconds. Timing is key, so don't guess!

Prepare an ice bath: While the eggs boil, fill a bowl with ice water. As soon as the timer goes off, drain the eggs and transfer them to the ice bath for exactly 3 minutes. This halts the cooking process and ensures the yolks stay perfectly oozy.

Peel or store: Peel immediately if you're eating them fresh. Run the shells under a little cold water as you peel to make it easier. If you're storing them, keep them in the shell for up to 7 days in the fridge. Peeled eggs will last for 3+ days in an airtight container.

Reheat (optional): For warm eggs later, place a fridge-cold egg in a bowl of warm water for 5 minutes. It won't be piping hot, but the yolk will stay oozy and delicious.