• Eggs. 5-12 days old and at room temperature.

Prick the air pocket at the rounded end of the egg and place in a single layer in a saucepan. Cover with cold water. Bring to a simmer and then set the timer for 7 minutes (adding an additional 30 seconds if your egg is fresh).

Drain in a colander and rinse in cold water to stop the egg cooking.

Transfer to a bowl of iced water. Once cool enough to handle, peel. (If the shell is sticking, peel under cold running water.) Return to the bowl of iced water until completely cold.

Eat.