To begin, Bring a small saucepan of water seasoned with a few pinches of salt to a boil. Lower the heat to medium and use a slotted spoon to gently add the eggs to the water. With the water on a slow simmer, cover the pan and immediately set a timer for 6 – 7 minutes (6 minutes for a runny yolk, 6 1/2 – 7 minutes for a more jammy yolk).

While the eggs cook, prepare the ice bath. Pour an equal amount of cold water and ice into a large mixing bowl and set it aside. 

Once the timer goes off, immediately transfer the eggs to an ice bath and let it sit for about a 3 minutes or cool to touch.

Peel the eggs. I like to start at the more narrow end of the egg and peel from there. It always comes out great this way. Enjoy your eggs over avocado toast, a salad or a bowl of ramen.