My wife has a perfect ability to cook eggs. She found that 6 minutes in boiling water was undercooked, but 8 minutes was too much, and 7 was just the perfect balance. The ice bath is important because you don't want the eggs to continue to cook, but you don't want them cold either, so only 3 minutes max is perfect.
Equipment
Small Saucepan
Ingredients
4Eggs
Splash of white distilled vinegar
Cold water bath with ice
Instructions
Add water to the saucepan and bring to a boil. Add a splash of white distilled vinegar. Once you get a rolling boil, carefully add your eggs into the water with a spoon so that they don't crack.
Set a timer, you'll want to cook them and occasionally stir them around for only 7 minutes max.
Meanwhile, get a bowl ready with ice water. When the timer goes off, immediately remove eggs to the cold water bath and set the timer again, for 3 minutes. When the timer goes off, remove from cold water.
Then roll and only crack the outside of the egg shell and you can use a spoon if needed to get the outside shell removed.
Notes
This is a perfect dish for breakfast or ramen eggs, or if you want to add some protein to a dish.