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1
Take the eggs out of the fridge and bring to room temperature.
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2
During the summer, this should take about 15 minutes; during the winter, about 30 minutes.
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3
Use the back of a spoon to knock the egg's blunt end (the round side; not the pointy side) and make cracks.
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4
Pour in enough water into the pot to completely cover the egg, and add salt and vinegar.
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5
Boil over high heat.
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6
Use a ladle and carefully place the eggs into the pot of boiling water.
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7
Lower the heat so that small bubbles float to the top, and boil the eggs over medium heat.
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8
Cook the eggs until they are set to your liking.
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9
Although the cooking time will differ slightly according to the number of eggs in the pot, I've provided a list of boiling times for your reference.
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10
For medium-sized eggs: Creamy: 4 1/2 minutes, Soft-set: 6 minutes, Hard-boiled: 10 minutes
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11
For large-sized eggs: Creamy: 6 1/2 minutes, Soft-set: 8 minutes, Hard-boiled: 12 minutes.
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12
Once enough time has passed, transfer the eggs into ice water and let them cool down.
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13
Remove the egg shells carefully without taking them out of the water.
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14
Take care not to damage the egg whites.
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15
Pat dry any excess water to finish.
